Miso eggplant with green beans and onions
Savor the rich flavors of miso eggplant with green beans and onions, a delightful vegan dish featuring sautéed eggplant and green beans mixed with aromatic onions, seasoned with miso, soy sauce, and a dash of coriander. Perfectly balanced with a hint of sesame and vinegar. Ready in minutes for a healthy, delicious meal.
- 24 Apr 2025
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 11 Ingredients
Miso eggplant with green beans and onions is a delightful, flavorful dish that combines the umami richness of miso with the hearty texture of eggplant and the crispness of green beans. This recipe is an exciting way to bring a taste of Japanese cuisine to your kitchen with a handful of simple ingredients.
Ingredients:
Instructions:
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the diced eggplant and cook, stirring occasionally, until softened and slightly browned, about 6-8 minutes.
- Add the sliced onions to the skillet with the eggplant. Cook until the onions are translucent and starting to caramelize, about 5 minutes.
- Stir in the green beans and cook for another 4-5 minutes, until they are tender-crisp.
- In a small bowl, combine 3 tbsp of miso, 4.5 tsp of vinegar, and 1.5 tsp of soy sauce. Stir well until the miso is fully dissolved and the sauce is smooth.
- Pour the miso sauce over the vegetables in the skillet.
- Stir well to ensure the eggplant, onions, and green beans are evenly coated with the sauce.
- Season with a dash of salt and black pepper. Adjust to taste.
- Sprinkle the toasted sesame seeds and chopped coriander leaves over the top.
- Give everything one last gentle stir.
- Serve hot as a main dish or a side dish, paired with rice or noodles if desired.
Tips:
- Cut the eggplant into uniform pieces to ensure even cooking.
- Blanch the green beans for a few minutes in boiling water before adding them to the pan to maintain their vibrant color and crisp texture.
- Adjust the amount of miso to taste; if you like it saltier, add a little more.
- Use a high-quality miso paste for the best flavor.
- Toast the sesame seeds briefly in a pan to enhance their nutty flavor.
- Combine different types of miso (white, yellow, or red) to create a more complex flavor profile.
- Serve this dish over steamed rice or with a side of noodles for a more filling meal.
Enjoy this savory yet light dish as a main course or a side. Miso eggplant with green beans and onions offers a perfect blend of flavors and textures, making it a versatile addition to any meal. Don't forget to garnish with freshly chopped coriander leaves and sesame seeds for an extra touch of aroma and crunch.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 12g | 33% |
| Sugar 16g | 16% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.76g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 50mg | 9% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 2.71mg | 17% |
| Vitamin B6 0.43mg | 26% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.08mg | 7% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.45mg | 49% |
| Iron, Fe 2.19mg | 20% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 910mg | 27% |
| Selenium, Se 4.48ug | 8% |
| Sodium, Na 1270mg | 85% |
| Zinc, Zn 1.66mg | 15% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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