Eggplant Dengaku

Eggplant Dengaku is a delightful low-carb Japanese dish featuring tender, roasted eggplant topped with a rich miso glaze. This umami-packed dish is perfect as an appetizer or a light meal, showcasing the natural sweetness of eggplant and the savory depth of miso.

Ingredients

• Eggplant - 1 large (about 300g)
• Miso paste - 2 tablespoons (30g)
• Mirin - 1 tablespoon (15ml)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Sake - 1 tablespoon (15ml)
• Green onions - 1 stalk, finely chopped
• Sesame seeds - 1 tablespoon (8g)

Steps

1. Preheat the oven to 200°C (390°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. In a bowl, mix together the miso paste, mirin, soy sauce, sesame oil, and sake until smooth.
4. Brush the miso mixture generously over the scored flesh of the eggplant halves.
5. Place the eggplant on a baking sheet, cut side up, and bake in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
6. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 11 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin C and K.
• Low in calories and high in fiber, aiding in digestion and weight management.

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