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Roasted Eggplant Spaghetti With Miso Brown Butter Sauce

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Cookie and Kate
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main-dish low carb nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)
Uploaded by: Cookie and Kate


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Ingredients for 4 servings

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

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