Tender, browned Japanese eggplant and sweet orange bell pepper tossed in a glossy ginger-garlic miso sauce and finished with toasted sesame seeds.
15m prep · 18m cook · 4 servings
- 3 tbsp Sesame Oil
- 1 lb Japanese Eggplant
- 1 whole Orange Bell Pepper
- ¼ cup White Miso
- 1 tbsp Soy Sauce
- 1 tbsp Fresh Ginger
- 1 tbsp White Vinegar
- 1 tbsp Water
- 1 clove Garlic
- 1 pinch Salt
- 2 tbsp Sesame Seeds
Instructions
Estimated nutrition (per serving)
Calories190 kcal
Protein5g
Carbs14g
Fat14g
Fiber5g
Sodium827mg
Sugar6g
