Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Miso | 1 tbsp (18g) | 34 |
| Soup | not in our table | 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 ea . (375 g ) large aubergine (eggplant)
- Vegetable oil
- 2 tablespoons miso paste
- 1½ tablespoons sugar
- 2 tablespoons soup stock
- 1 teaspoon white sesame seeds
Directions
Wash the aubergine, and cut it into 2.5 cm slices lengthwise.
Brush the cut surfaces with oil.
Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
In a small saucepan combine the miso, sugar, and soup stock. Cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil .
Pour the sauce mixture over the aubergine.
In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine.