The Recipe
Roasted Eggplant Spaghetti with Miso Brown Butter Sauce
COOK TIME : 40 minutesPREP TIME : 15 minutes
From Cookie and Kate
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Ingredients
DESCRIPTION
Roasted eggplant and spaghetti tossed in an incredibly flavorful brown butter-miso-black pepper sauce. This dish is more buttery and carb-heavy than most others in my index, but some days call for butter and carbs. On those days, make this.
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 1/2 box)
- 5 tablespoons butter
- freshly ground black pepper
- 2 tablespoons white miso*
- 1/3 cup freshly grated Parmesan
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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