Photo: Joseph Gonzalez
Stuffed Miso Eggplant
8 ingredients
10 min + 30 min
4
openrecipes
I got a nice surprise in yesterday's mail - a copy of Where Women Cook: The Heart & Soul of Cooking published by the lovely, lovely Jo Packham. It's a quarterly magazine sold at retail stores (...
Estimated Nutrition (whole recipe, rough)
652
Calories
61g
Protein
33g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Miso | 1 tbsp (18g) | 34 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Asian eggplants (or 1 large globe eggplant)
- 1 tablespoon cooking oil
- 1/2 pound lean ground beef (or ground chicken/ground turkey)
- 1/2 onion, diced
- 1 clove garlic, finely minced
- sprig of fresh basil
- Miso paste: either
- [2 tablespoons Miso & Easy] OR [1 tablespoon regular miso paste + 1/2 teaspoon mirin]
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes