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 a 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*; *Not included; Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.; For full ingredient list, see Nutrition.; ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~

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

540

FAT

20g

CARBOHYDRATES

81g

PROTEIN

22g

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INGREDIENTS

1 eggplant, trimmed, peeled lengthwise to form a 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*

Allergens: peanut, sesame, soy, wheat

Tools: Foil-lined baking sheet

Cook Time

2 Servings | 40 min 4 Servings | 50 min

Nutrition (per serving)

CALORIES

540

FAT

20g

CARBOHYDRATES

81g

PROTEIN

22g

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. (TIP: Keep remaining miso for your own use.)

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!

45 Mins / 500 Calories