From Cookie and Kate
Roasted Eggplant Spaghetti with Miso Brown Butter Sauce
- Time
- 55 min
- Makes
- 4
- Ingredients
- 8
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Ingredients
- 1 large or 2 medium eggplants (about 1.75 pounds), skin peeled off with a vegetable peeler
- 2 tablespoons olive oil
- sea salt
- 6 ounces whole grain thin spaghetti (about ½ box)
- 5 tablespoons butter
- freshly ground black pepper
- 2 tablespoons white miso*
- ⅓ cup freshly grated Parmesan
Nutrition · per serving
- Calories
- 462 kcal
- Fat
- 25.9 g
- Fiber
- 12.1 g
- Sugar
- 9.9 g
- Sodium
- 590.7 mg
- Protein
- 12.9 g
- Trans fat
- 0 g
- Cholesterol
- 44.2 mg
- Carbohydrate
- 49.5 g
- Saturated fat
- 11.8 g
As published by Cookie and Kate.
The method
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