Appetizers

Baked Eggplant with Miso Pesto Sauce

Yaya the Duck
August 18, 2014

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
Snack Dairy-Free Low-Calorie Vegan Low-Fat Asian High-Fiber Low-Carbohydrate Baked Vegetarian

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Nutritions

Calories
205

Sodium
262mg
10% DV

Fat
0.55g
0% DV

Protein
5g
10% DV

Carbs
44g
15% DV

Fiber
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12% DV