Ingredients
4
4 servings
- •1 tablespoon sesame oil
- •1 pound Japanese eggplant, sliced into strips
- •1 orange bell pepper, sliced
- •¼ cup white miso
- •1 tablespoon soy sauce
- •1 tablespoon grated fresh ginger
- •1 tablespoon white vinegar
- •1 tablespoon water
- •1 clove garlic, minced
- •2 tablespoons sesame seeds, or more to taste
Instructions
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 130
- Carbohydrate: 15g
- Fat: 7g
- Fiber: 6g
- Protein: 5g
- Sugar: 5g
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