![](https://cdn.statically.io/img/www.allrecipes.com/thmb/4d4M_-oVnd3CzVqdk-52ukwNs5M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6261043-775cd41f2fe8478ebd0b7cf758480e72.jpg)
Ingredients
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1 tablespoon sesame oil
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1 pound Japanese eggplant, sliced into strips
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1 orange bell pepper, sliced
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¼ cup white miso
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1 tablespoon soy sauce
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1 tablespoon grated fresh ginger
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1 tablespoon white vinegar
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1 tablespoon water
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1 clove garlic, minced
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2 tablespoons sesame seeds, or more to taste
Directions
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Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
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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.
Nutrition Facts (per serving)
130 | Calories |
7g | Fat |
15g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 130 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 870mg | 38% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 6g | 20% |
Total Sugars 5g | |
Protein 5g | 9% |
Vitamin C 57mg | 64% |
Calcium 70mg | 5% |
Iron 2mg | 9% |
Potassium 399mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.