Grilled Eggplant with Miso

Grilled Eggplant with Miso is a flavorful and healthy Japanese appetizer that combines the earthy taste of eggplant with the umami richness of miso. This keto-friendly dish is simple to prepare and perfect for a light meal or snack.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat your grill or grill pan over medium heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with a little salt. Let it sit for 10 minutes to draw out moisture.
3. In a small bowl, mix the miso paste, soy sauce, sesame oil, minced garlic, and grated ginger until combined.
4. Rinse the eggplant slices under cold water and pat dry with paper towels.
5. Brush both sides of the eggplant slices with the miso mixture, reserving a little for serving.
6. Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they are tender and have grill marks.
7. Remove the eggplant from the grill and drizzle with the reserved miso mixture.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 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 which help fight inflammation.
• Low in carbohydrates, making it suitable for a keto diet.

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