Grilled Eggplant

Grilled Eggplant is a savory and satisfying Paleo Japanese dish that showcases the rich, smoky flavor of charred eggplant. This dish is complemented by a tangy miso glaze, making it a delightful addition to any lunch.

Ingredients

• Eggplant - 2 medium-sized
• Olive oil - 2 tablespoons
• White miso paste - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2 stalks, chopped
• Salt - to taste

Steps

1. Preheat the grill to medium-high heat.
2. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern without cutting through the skin.
3. In a small bowl, mix together the miso paste, rice vinegar, grated ginger, minced garlic, and a pinch of salt to create the miso glaze.
4. Brush the cut side of the eggplant halves with olive oil and then spread a generous amount of the miso glaze over the flesh.
5. Place the eggplant halves cut-side down on the grill and cook for 5-7 minutes until they are nicely charred.
6. Flip the eggplant over and grill for an additional 5-7 minutes, or until the flesh is tender and cooked through.
7. Remove the eggplant from the grill and let it cool slightly before serving.
8. Sprinkle the toasted sesame seeds and chopped green onions on top of the grilled eggplant before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in dietary fiber, promoting healthy digestion.

Tags