Eggplant Spaghetti with Miso Brown Butter
Ingredients
The pasta
-
6
ounces
whole grain thin spaghetti
The eggplant
-
1
large or 2 medium
eggplants
-
2
tablespoons
olive oil
-
to taste
none
sea salt
The sauce
-
5
tablespoons
butter
-
to taste
none
freshly ground black pepper
-
2
tablespoons
white miso
-
⅓
cup
freshly grated Parmesan
Instructions
- Preheat the oven to 425°F.
- Chop the eggplant into ¾-inch chunks, toss with olive oil and salt, and arrange on a baking sheet.
- Bake for 35 to 40 minutes, tossing halfway, until tender.
- Boil salted water and cook the spaghetti according to package directions, reserving 1 cup of cooking water before draining.
- Melt the butter in a small saucepan over medium heat, swirling frequently until it browns.
- Add black pepper and let the butter cool slightly, then whisk in the miso and ¼ cup of reserved cooking water.
- Toss the spaghetti with the roasted eggplant, miso brown butter, and grated Parmesan, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
60g
Total protein
15g
Sodium
400mg
Cholesterol
60mg
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