Dairy-Free Yaki Nasu

Dairy-Free Yaki Nasu is a flavorful Japanese baked eggplant dish that combines the umami of miso with the sweetness of mirin, creating a delightful balance. This dish is not only satisfying but also showcases the versatility of plant-based ingredients in traditional cuisine.

Ingredients

• Eggplant - 2 medium
• Miso paste - 2 tablespoons
• Mirin - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a bowl, mix the miso paste, mirin, soy sauce, sesame oil, minced garlic, and grated ginger until well combined.
4. Brush the miso mixture generously over the scored surfaces of the eggplants.
5. Place the eggplants cut-side up on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20 minutes, or until the eggplants are tender and slightly caramelized.
7. Remove from the oven and sprinkle with chopped green onions and toasted sesame seeds.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 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

• Rich in antioxidants from eggplants, which can help reduce oxidative stress.
• Contains probiotics from miso, promoting gut health.

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