Roasted eggplant and spaghetti tossed in an incredibly flavorful brown butter-miso-black pepper sauce. This dish is more buttery and carb-heavy than most others in my index, but some days call for butter and carbs. On those days, make this.
Ingredients For Eggplant Spaghetti With Miso Brown Butter Recipe
1 Large or 2 medium eggplants, skin peeled off with a vegetable peeler
2 tablespoon Olive oil
Sea salt
6 ounce Whole grain thin spaghetti
5 tablespoon Butter
Freshly ground black pepper
2 tablespoon White Miso
Nutrition value
65
calories per serving
7 g Fat< 1 g Protein< 1 g Carbs1 g FiberOther
Current Totals
7 g Fat
< 1 g Protein
< 1 g Carbs
1 g Fiber
MacroNutrients
Carbs
0 g
Protein
1 g
Fiber
1 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
11 mg
Iron
0 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
3 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
7 mg
Manganese
0 mg
Phosphorus
12 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
