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Turkey Dengaku Miso
Serves 6 1-2 tablespoons olive or vegetable oil 6 slices eggplant 1½ cups miso, red or white
Serves 6
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1-2 tablespoons olive or vegetable oil
6 slices eggplant
1½ cups miso, red or white
½ pound leftover turkey, chopped
¾ cup sugar
6 tablespoons mirin (type of rice wine)
5 tablespoons sesame oil
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1. Heat olive oil over medium heat in a grill pan or saute pan and cook eggplant until tender.
2. Place remaining ingredients in a separate pan.
3. Cook down slowly, using a spatula, until the mixture thickens.
4. Spread over eggplant and serve.
Per serving: Per serving: 381 calories, 22 g protein, 43 g carbohydrates, 16 g fat, 2 g saturated fat, 27 mg cholesterol, 929 mg sodium, 3 g dietary fiber, 16 g sugar.
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