Appetizers

Baked Eggplant with Miso Pesto Sauce

Use miso instead of Parmesan cheese to make vegan pesto sauce, and enjoy eggplant with it.

2
¼ cup pine nuts
3 garlic cloves
3 tablespoon olive oil
2 tablespoon water
1 tablespoon white miso
2 tablespoon chopped fresh basil leaves
1 pound eggplant
Preheat oven to 400 degrees Fahrenheit. Peel and cut eggplant into 1-inch x 2-inxh slices about ¼-inch thick. Put pine nuts, garlic, olive oil, water, miso and basil into a blender, mix until smooth. Oil a baking dish. Place eggplant slices on the dish in one layer. Spread sauce over the eggplant. Bake 30 minutes.
Nutritions

Calories
322

Sodium
263mg
10% DV

Fat
25g
39% DV

Protein
4g
8% DV

Carbs
9g
3% DV

Fiber
2g
11% DV

Put those overripe bananas to good use with the best recipe for Easy Banana Muffins! These simple, one-bowl, moist banana muffins are a perfect make-ahead breakfast or snack -- and they're freezer-friendly, too! Best of all, they rise high and have tall, puffy, sugar-coated domes. Add chocolate chips, nuts, or blueberries for the ultimate bakery-style treat!

3/4 c granulated sugar
1/2 c vegetable oil
2 eggs
1 1/2 c mashed banana
1 t vanilla extract
1/4 t almond extract
1 t baking soda
1 t baking powder
3/4 t salt
2 c all-purpose flour
1/2 t cinnamon
1/4 t nutmeg
coarse sugar
12
Nutritions

Calories
205

Sodium
262mg
10% DV

Fat
0.55g
0% DV

Protein
5g
10% DV

Carbs
44g
15% DV

Fiber
3g
12% DV