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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. | 2. Warm the apple juice, cranberry juice, and vinegar in a small saucepan over medium heat. Stir in miso paste and agave nectar until smooth. Reduce heat to low to keep warm, stirring occasionally. Brush the cut side of the eggplants with sesame oil. Place the eggplants cut side down in a shallow baking pan. | 3. Broil in the preheated oven for 3 minutes, checking occasionally to ensure they do not burn. Turn eggplants over and broil until they become golden brown and tender, about 3 minutes. Spoon miso sauce onto each eggplant and continue broiling until miso becomes bubbly, about 1 minute. Garnish with sesame seeds and green onion. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	4		cut	1613.8703	0.0	359.0408	9.0667
apple juice	1	tablespoon		7.13	1.7515	0.0155	0.0202
cranberry juice	1	tablespoon		-	-	-	-
rice vinegar	2	tablespoons		1613.8703	0.0	359.0408	9.0667
white miso paste	1/4	cup		1613.8703	0.0	359.0408	9.0667
agave nectar	3	tablespoons		1613.8703	0.0	359.0408	9.0667
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sesame seed	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
green onion	1		sliced	19.17	4.0754	0.6887	0.3337

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.