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    You are in: Home / Recipes / Japanese Eggplant With Miso Recipe
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    Japanese Eggplant With Miso

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 12, 2008

      This was so GOOD! I didn't use the 5 spice because (1) I didn't have any and (2) I somehow overlooked that bit. Still, this was very delicious. I used my George Foreman grill to cook the eggplant and it worked great. I think next time I'll slice the eggplant a bit thicker though. I'm thinking this would be nice on fish as well.

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    • on July 19, 2008

      I have now cooked this recipe about 4 times and I LOVE it! I have used white and awase(mix of red and white) miso and both turned out really well. I find that if I put the lid on my frypan when I'm cooking the eggplant before adding the miso it draws out more of the bitterness. I also use brown sugar and serving with spring onions is a MUST for me! Thanks so much!

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    • on November 30, 2007

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    Nutritional Facts for Japanese Eggplant With Miso

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.7
     
    Calories from Fat 101
    50%
    Total Fat 11.2 g
    17%
    Saturated Fat 1.7 g
    8%
    Cholesterol 47.2 mg
    15%
    Sodium 498.3 mg
    20%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 9.3 g
    37%
    Sugars 9.7 g
    38%
    Protein 5.4 g
    10%

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