Japanese Eggplant With Haricots Verts And Thai Red Curry

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
720
FAT
94%
CHOL
1%
SOD
67%

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Ingredients for 4 servings

1/4 cup peanut oil

3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips

5 ounces haricots verts or thin green beans, trimmed

4 teaspoons minced garlic

2 teaspoons minced peeled fresh ginger

2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water

1 tablespoon low-sodium soy sauce

1 teaspoon Thai red curry paste

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