Stuffed Miso Eggplant

Stuffed Miso Eggplant requires around 40 minutes from start to finish. This recipe serves 4 and costs $3.03 per serving. One serving contains 272 calories, 7g of protein, and 14g of fat. A mixture of olive oil, basil leaves, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. 173 people were glad they tried this recipe. It works well as a rather pricey side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Oh My Veggies. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. Try Stuffed Miso Eggplant, Miso-Glazed Eggplant (Nasu Miso), and Miso Eggplant for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375°F. Line a baking sheet with parchment paper.Slice each eggplant in half lengthwise, starting at the stem. Use a spoon to scoop out the inside of the eggplant, leaving a little less than 1/4 inch of the flesh around the edges. Coarsely chop the flesh you scooped out, then place it in a large bowl. Transfer the eggplant shells to the baking sheet.Preheat a large frying pan over medium-high heat. While the pan is heating, add the chopped onion and garlic to the mixing bowl and stir to combine with the eggplant. Swirl the oil into the preheated pan and add the eggplant mixture. Sauté for 3 minutes, then add the walnuts and cook for one minute more. Stir in the miso, tamari, and mirin and allow to cook for another minute.Fill the eggplant shells with the eggplant-walnut mixture, dividing evenly between the shells. Bake for 20-25 minutes, until the eggplant shell is tender and cooked through.While the eggplant is in the oven, prepare the miso dressing and tomato salad. In a small bowl combine the honey, miso, rice vinegar, and mustard. Whisk until combined; set aside.In a medium bowl, toss together the tomatoes, basil, green onions, and salt. Set aside.Top each eggplant with a quarter of the salad mixture and drizzle the miso dressing over the top.

 

Step by step:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.Slice each eggplant in half lengthwise, starting at the stem. Use a spoon to scoop out the inside of the eggplant, leaving a little less than 1/4 inch of the flesh around the edges. Coarsely chop the flesh you scooped out, then place it in a large bowl.

2. Transfer the eggplant shells to the baking sheet.Preheat a large frying pan over medium-high heat. While the pan is heating, add the chopped onion and garlic to the mixing bowl and stir to combine with the eggplant. Swirl the oil into the preheated pan and add the eggplant mixture. Sauté for 3 minutes, then add the walnuts and cook for one minute more. Stir in the miso, tamari, and mirin and allow to cook for another minute.Fill the eggplant shells with the eggplant-walnut mixture, dividing evenly between the shells.

3. Bake for 20-25 minutes, until the eggplant shell is tender and cooked through.While the eggplant is in the oven, prepare the miso dressing and tomato salad. In a small bowl combine the honey, miso, rice vinegar, and mustard.

4. Whisk until combined; set aside.In a medium bowl, toss together the tomatoes, basil, green onions, and salt. Set aside.Top each eggplant with a quarter of the salad mixture and drizzle the miso dressing over the top.

Nutrition Information:

covered percent of daily need