Baked Eggplant

Baked Eggplant is a delightful Japanese breakfast dish that showcases tender eggplant slices infused with umami-rich miso and topped with a sprinkle of sesame seeds. This low-carb meal is not only satisfying but also provides a nutritious start to your day.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Green onions - 2 stalks, finely chopped
• Sesame seeds - 1 tablespoon (15g)
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Water - 1/4 cup (60ml)

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with a little salt. Let them sit for about 10 minutes to draw out moisture, then pat them dry with a paper towel.
3. In a small bowl, combine the miso paste, soy sauce, sesame oil, grated ginger, minced garlic, and water to create a smooth marinade.
4. Place the eggplant slices on a baking tray lined with parchment paper and brush each slice generously with the miso marinade on both sides.
5. Bake in the preheated oven for 25 minutes, or until the eggplant is tender and slightly caramelized.
6. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants which can help reduce inflammation.
• Low in calories and carbohydrates, making it suitable for low-carb diets.

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