2 or 4 Serving Dinner

Spicy Miso Eggplant Tacos

Name: Spicy Miso Eggplant Tacos with Sweet Peppers & Peanuts
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 eggplant, trimmed, peeled lengthwise to form stripe pattern and cut into 1/4-inch thick rounds; 1 tbsp red miso paste (divided); 1 garlic cloves, peeled and minced; 2 tbsp mirin; 2 tsp low-sodium tamari; 1 tsp turbinado sugar; 1 lime, juiced (divided); 1 tbsp toasted sesame oil; 2 mini sweet pepper, trimmed, deseeded and thinly sliced into rings; 6 yellow corn tortillas; 1 tbsp chili garlic sauce; 1/4 cup peanuts, roughly chopped; 0.25 oz cilantro, leaves picked; 1 tbsp vegetable oil*; Salt*; Pepper*

with Sweet Peppers & Peanuts

Silky eggplant is coated in a savory miso-sesame marinade and roasted until caramelized and tender. Sweet peppers are tossed in vibrant lime juice and drizzled with spicy chili-garlic sauce. Crunchy, toasted peanuts add bold textural contrast to these high-protein, high-fiber tacos.

High-Protein <600 Calories Chef's Choice High Fiber

Cook Time

2 Servings | 40 min 4 Servings | 50 min

Nutrition (per serving)

CALORIES

580

FAT

27g

CARBOHYDRATES

76g

PROTEIN

20g

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INGREDIENTS

1 eggplant, trimmed, peeled lengthwise to form stripe pattern and cut into 1/4-inch thick rounds
1 tbsp red miso paste (divided)
1 garlic clove, peeled and minced
2 tbsp mirin
2 tsp low-sodium tamari
1 tsp turbinado sugar
1 lime, juiced (divided)
1 tbsp toasted sesame oil
2 mini sweet peppers, trimmed, deseeded and thinly sliced into rings
6 yellow corn tortillas
1 tbsp chili garlic sauce
1/4 cup peanuts, roughly chopped
0.25 oz cilantro, leaves picked
1 tbsp vegetable oil*
Salt*
Pepper*

Allergens: peanut, sesame, soy, wheat

Tools: Foil-lined baking sheet

Cook Time

2 Servings | 40 min 4 Servings | 50 min

Nutrition (per serving)

CALORIES

580

FAT

27g

CARBOHYDRATES

76g

PROTEIN

20g

View Full Nutrition Label

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INSTRUCTIONS

Preheat oven to 425°F. Brush 2 tsp vegetable oil on foil-lined baking sheet. Add eggplant rounds and brush with 1 tsp vegetable oil. Roast until softened, about 10 minutes. (4-servings: use 4 tsp vegetable oil, 2 tsp vegetable oil)

Whisk together just half the miso, garlic, mirin, tamari, sugar, just half the lime juice, sesame oil, and a pinch of pepper in medium bowl. Brush onto both sides of eggplant. Continue to roast until eggplant is golden brown and soft, 12 to 14 minutes.

Stir together peppers, remaining lime juice, and a pinch of salt and pepper in small bowl.

Wrap tortillas in foil and place in oven to warm, 4 to 5 minutes. Divide warm tortillas between plates, add miso eggplant, and drizzle with chili garlic sauce. Top with chopped peanuts, marinated peppers, and cilantro. ¡Buen apetito!

40 Mins / 690 Calories