Try this Eggplant with Tomato Jam recipe, or contribute your own.
Suggest a better descriptionThis recipe is hot off the wonderful Great Chefs series. There are no amounts specificied--use your best judgment. make a jam by cooking the tomato, ginger and simple syrup until it is the consistency of jam. Cut the eggplant into about one-inch pieces and use salt very very sparingly because the miso is salty. (But do salt the eggplant with a tiny bit of salt because it will help draw out the moisture.) Combine the miso with a little rice wine vinegar. Coat the top of each piece of eggplant with the miso/vinegar mixture. Bake at 350 until the eggplant is just tender (I would say maybe ten minutes at most--it depends on your eggplant). Serve topped with the jam. Mary Curtis Posted to EAT-L Digest 08 Sep 96 From: Mary Curtis
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 296 | ||
Calories from Fat: 61 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4177.9mg | 144 % | |
Potassium 292.3mg | 8 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 42.4g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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