This plant-based eggplant (aubergine) salad is ideal as a side or nutritious main.
The aubergine contains potassium, folate, manganese and vitamin B5, while the scallions, mayo, olive oil and miso paste round out the taste.
Scorecard
- Diet Quality Score = 46%
- Satiety Index Score = 35%
- Protein % = 7%
- P:E ratio = 0.2
Macros
One serving provides 475 calories, 35 g of protein, 28 g of fat and 18 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 1 aubergine, thinly sliced across ways
- Drizzle of olive oil (2 tbsp approx.)
- 1 – 2 tsp miso paste
- 2 tbsp mayonnaise
- 1 spring onion, sliced (use green only for low FODMAP)
- Sprinkle of Togarashi (optional)
Directions
- Preheat oven to 180°C/360°F.
- Place the sliced aubergine on a baking tray and drizzle over olive oil; toss so the aubergine is coated in oil.
- Put the tray in the oven for 10 minutes, turn and cook for a further 5 – 10 minutes. They should be cooked through and slightly crispy but not burnt.
- Let the aubergine cool almost completely.
- Mix the miso and mayonnaise together in a small bowl.
- Taste, and add more miso if you wish.
- Transfer aubergine to the serving dish, dollop on the miso mixture, top with spring onions, and sprinkle with togarashi (optional).
More
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