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Japanese Eggplant With Miso

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)114.166
Energy (kCal)2103.946
Carbohydrates (g)246.3293
Total fats (g)84.1316
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk. | 2. Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides. | 3. Either BBQ, grill or panfry eggplant until soft. | 4. Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top. | 5. Serve, garnished with a little julienned spring onion greens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    miso 50 1683.0 215.645 108.715 51.085
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    mirin 1 tablespoon - - - -
    sake 1 tablespoon - - - -
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    eggplant 2 - - - -
    salt - - - -
    white sesame seed 2 tablespoons toasted - - - -
    five spice powder 1 teaspoon - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    green onion 4 76.68 16.3016 2.7548 1.3348

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



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