Baked Zucchini Nasu

Baked Zucchini Nasu is a delightful vegetarian Japanese dish that features tender zucchini and eggplant, topped with a savory miso glaze and baked to perfection. This dish combines umami flavors with a crispy texture, making it a satisfying and healthy option for any meal.

Ingredients

• Zucchini - 200 grams
• Japanese eggplant - 150 grams
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Honey or maple syrup - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchini and eggplant into 1 cm thick rounds.
3. In a bowl, mix the miso paste, soy sauce, sesame oil, honey (or maple syrup), minced garlic, and grated ginger to create the glaze.
4. Place the sliced zucchini and eggplant in a baking dish and pour the miso glaze over the vegetables, ensuring they are evenly coated.
5. Sprinkle chopped green onions on top and toss gently to combine.
6. Bake in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from zucchini and eggplant, which may help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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