Gelson's Recipes

 

Naked Japanese Eggplant
Serves 4

My new “Naked Food of the Month” series features healthful foods that taste great with very few ingredients and little preparation. Naked Japanese Eggplant is easy and delicious. Microwaving the eggplant first helps it cook faster and more evenly in the pan, but you can skip that step and stir-fry for longer if you like.

- Jessica Siegel, Registered Dietitian

    INGREDIENTS:
    1 pound Japanese eggplant, ends removed, diced
    1 tablespoon Cold Mountain mellow white miso
    1 tablespoon sake
    1 teaspoon Wholesome Sweeteners organic raw blue agave nectar
    1 tablespoon canola oil
    1 teaspoon toasted sesame seeds (optional)
    DIRECTIONS:
    – Place diced eggplant in a microwave-safe dish and microwave on high for 6-8 minutes, until soft.
    – Meanwhile, combine miso, sake and agave in a ramekin and stir until smooth; set aside.
    – Heat oil over medium-high heat in a large skillet or wok. Add eggplant and cook, stirring frequently until fully cooked and browned, about six minutes. Transfer eggplant to a serving bowl and toss miso sauce with eggplant. Serve immediately.
Each 1/2 cup serving contains:
Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
80      
4 g    
0 g    
0 g    
0 mg 
120 g    
10 g    
4 g    
5 g    
5 g    
1% DV
4% DV
2% DV
2% DV
 

 

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