Eggplant Spaghetti With Miso Brown Butter Recipe
Recipe By Cookie and Kate
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.
4.2
28 Rating -
Rate
Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant Spaghetti With Miso Brown Butter Recipe
- 1/4 Large or 2 medium eggplants, skin peeled off with a vegetable peeler
- 1/2 tablespoon Olive oil
- As required Sea salt
- 1.50 ounce Whole grain thin spaghetti
- 1.25 tablespoon Butter
- As required Freshly ground black pepper
- 1/2 tablespoon White Miso
Nutrition
value
value
65
calories per serving
7 g Fat< 1 g Protein< 1 g Carbs1 g FiberOther
Current Totals
- Fat7g
- Protein< 1g
- Carbs< 1g
- Fiber1g
MacroNutrients
- Carbs< 1g
- Protein< 1g
- Fiber1g
Fats
- Fat7g
Vitamins & Minerals
- Calcium11mg
- Iron< 1mg
- Vitamin A1mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B93mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium7mg
- Manganese< 1mg
- Phosphorus12mg
- Selenium2mcg
- Zinc< 1mg
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
Recipe By Cookie and Kate