AppetizersAugust 18, 2014
Calories
322
Sodium
263mg
10% DV
Fat
25g
39% DV
Protein
4g
8% DV
Carbs
9g
3% DV
Fiber
2g
11% DV
Baked Eggplant with Miso Pesto Sauce
26
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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat3g18%
Polysaturated Fat4g26%
Monosaturated Fat17g110%
Cholesterol1mg0%
Sodium263mg10%
Potassium233mg6%
Protein4g8%
% DAILY VALUE*
Total Carbohydrate
Fiber2g11%
Sugar2g4%
Vitamin A157IU3%
Vitamin B60.56mg28%
Vitamin C4mg7%
Calcium31mg3%
Iron1mg8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
