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Ингредиенты
- 1 lb Eggplant
- 4 Tbsp. White Miso Dressing
- 2Â 1/2 tsp Powdered mustard (Wasabi)
- 1 pch Salt
- 2Â 1/2 tsp Soy Sauce
Инструкции
- IN ADVANCE:Cut the Eggplant in half lengthwise, then crossways into 4 pcs, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add in Salt and drop in Eggplant. Boil fot 3-5 min. Drain and let cold. Pat the cubes dry.
- TO ASSEMBLE AND SERVE:Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir till well blended. Add in the eggplant and toss till well coated. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 17 | |
| Calories from Fat 2 | 12% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 175mg | 7% |
| Potassium 149mg | 4% |
| Total Carbs 3.77g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.49g | 1% |
| Protein 0.85g | 1% |
