Eggplant Miso Stir-fry

Eggplant Miso Stir-fry is a flavorful and nutritious Japanese breakfast dish that combines tender eggplant with a rich miso sauce. This low-carb option is perfect for those looking to enjoy a healthy and satisfying meal to start their day.

Ingredients

• Eggplant - 200 grams
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onions - 2 stalks, chopped
• Red bell pepper - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Water - 100 milliliters
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Slice the eggplant into bite-sized pieces and sprinkle with a little salt. Let it sit for about 10 minutes to draw out excess moisture.
2. In a pan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
3. Rinse and pat dry the salted eggplant pieces, then add them to the pan. Cook for about 5 minutes until they start to soften.
4. Add the sliced red bell pepper and zucchini to the pan, continuing to stir-fry for another 5 minutes.
5. In a small bowl, mix the miso paste, soy sauce, and water until smooth. Pour this mixture over the vegetables in the pan.
6. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens slightly and coats the vegetables.
7. Remove from heat, garnish with chopped green onions and sesame seeds, and serve warm.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 14 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and bell pepper.
• Low in carbohydrates, making it suitable for low-carb diets.

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