Miso Glazed Aubergine Rounds

This simple side makes a great addition to rice bowls, salads or any Asian style dinner. It’s just as nice eaten cold as it is hot from the oven. Be sure to give it a go during summer when aubergines are at their best.

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Prep time
5 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

105kcal
Calories
2g
Protein
8g
Total Fat
6g
Carbs
3g
Fibre
4g
Sugars
50mg
Calcium
4%
 
1mg
Iron
5%
 
32mg
Magnesium
8%
 
58mg
Phosporus
5%
 
263mg
Potassium
6%
 
178mg
Sodium
8%
 
1mg
Zinc
6%
 
0mg
Copper
11%
 
0mg
Vitamin B1
6%
 
0mg
Vitamin B2
6%
 
0mg
Vitamin B3
2%
 
0mg
Vitamin B6
7%
 
25mcg
Vitamin B9
6%
 
13mcg
Vitamin A
1%
 
0mcg
Vitamin B12
0%
 
4mg
Vitamin C
5%
 
0mcg
Vitamin D
0%
 
1mg
Vitamin E
6%
 
15mcg
Vitamin K
13%
 
Calories: 105kcal; Protein: 2g; Total Fat: 8g; Carbs: 6g; Fibre: 3g; Sugars: 4g; Calcium: 50mg (4%); Iron: 1mg (5%); Magnesium: 32mg (8%); Phosporus: 58mg (5%); Potassium: 263mg (6%); Sodium: 178mg (8%); Zinc: 1mg (6%); Copper: 0mg (11%); Vitamin B1: 0mg (6%); Vitamin B2: 0mg (6%); Vitamin B3: 0mg (2%); Vitamin B6: 0mg (7%); Vitamin B9: 25mcg (6%); Vitamin A: 13mcg (1%); Vitamin B12: 0mcg (0%); Vitamin C: 4mg (5%); Vitamin D: 0mcg (0%); Vitamin E: 1mg (6%); Vitamin K: 15mcg (13%)
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Notes

White miso paste has a more delicate flavour than its brown and red counterparts. If you wish to substitute white for brown or red make sure you use slightly less.

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