Photo: Eaters Collective
Roasted Eggplant Spaghetti with Miso Brown Butter Sauce
8 ingredients
15 min + 40 min
4
openrecipes
Roasted eggplant and spaghetti tossed in an incredibly flavorful brown butter-miso-black pepper sauce. This dish is more buttery and carb-heavy than most others in my index, but some days call for butter and carbs. On those days, make this.
Estimated Nutrition (whole recipe, rough)
526
Calories
13g
Protein
47g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Miso | 1 tbsp (18g) | 34 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 large or 2 medium eggplants (about 1.75 pounds), skin peeled off with a vegetable peeler
- 2 tablespoons olive oil
- sea salt
- 6 ounces whole grain thin spaghetti (about 1/2 box)
- 5 tablespoons butter
- freshly ground black pepper
- 2 tablespoons white miso*
- 1/3 cup freshly grated Parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes