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Ingredients26 m servings 130 cals
Original recipe yields 4 servings
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Per Serving: 130 calories; 7 g fat; 14.7 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 870 mg sodium. Full nutrition