Baked Nasu no Agebitashi

Baked Nasu no Agebitashi is a deliciously unique twist on the traditional Japanese eggplant dish, featuring roasted eggplants drizzled with a savory soy-based sauce. This low-carb version maintains all the rich flavors while being lighter and healthier.

Ingredients

• Japanese eggplant - 2 medium (approximately 250g)
• Olive oil - 2 tablespoons
• Soy sauce (low sodium) - 2 tablespoons
• Mirin - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Ginger (fresh, grated) - 1 teaspoon
• Garlic (minced) - 1 clove
• Green onions (sliced) - 2 tablespoons
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. Place the eggplant halves on a baking sheet, cut side up, and brush them with olive oil.
4. Bake in the preheated oven for 20 minutes or until tender and slightly golden.
5. In a small bowl, mix together the soy sauce, mirin, rice vinegar, sesame oil, grated ginger, and minced garlic to create the sauce.
6. Once the eggplants are done baking, remove them from the oven and drizzle the sauce evenly over the tops.
7. Return the eggplants to the oven and bake for an additional 5 minutes to allow the flavors to meld.
8. Remove from the oven, garnish with sliced green onions and sesame seeds, and serve warm.

Nutrition

• Calories: 145
• Protein: 3 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in antioxidants and dietary fiber, promoting digestive health.

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