95 calories (1/2 of recipe); 5.3 g protein; 3.6 g fat; 10.9 g carbohydrate; 8.0 g net carbs; 92 mg sodium; 1 mg cholesterol; 2.9 g fiber
Handful soramame fava beans (28 beans/82 g with inner skin in photo)
1 tsp shiokoji salted rice malt
1/4 tsp tahini
1 tsp dashi (not in photo)
Cut eggplant lengthwise in half, and diagonally slice into 7-8 mm thick pieces.
Heat sesame oil, and saute eggplant on medium high heat.
Meanwhile, blanch fava beans for 3-4 minutes, and drain.
Mash fava beans.
Add shiokoji and tahini, and mix well.
Add eggplant, and mix well.
- If fava beans are soft and very moist, adding dashi is optional. If dashi is not available, add water.
- The texture of mashed fava beans can either be creamy or chunky.
- Whether or not to slice eggplant into rounds or oblong pieces or to dice is up to you.
- Tahini is added to create a rich note, but it is optional. Thick soy milk or mild cream cheese such as mascarpone would be a good option for the same effect.
- Eggplant is often deep-fried for a brighter skin color.
- Hibari-ae is a general term for dishes featuring another ingredient that is mixed with mashed fava beans. The main ingredients are typically vegetables in season or seafood (shrimp, calamari).
- Hibari literally means lark. The bird starts to sing when fava beans start to appear in the market and grocery stores in Japan.