Grilled Miso Eggplant

Grilled Miso Eggplant is a delectable Japanese appetizer that combines the rich umami flavors of miso with the smoky char of grilled eggplant. This keto-friendly dish is not only low in carbs but also bursting with taste, making it a perfect starter for any meal.

Ingredients

• Japanese eggplant - 2 medium
• White miso paste - 3 tablespoons
• Mirin (sugar-free) - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Rice vinegar - 1 teaspoon
• Garlic (minced) - 1 clove
• Ginger (grated) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons for garnish
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Preheat the grill to medium-high heat.
2. Slice the Japanese eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern, being careful not to cut through the skin.
3. In a bowl, mix the white miso paste, mirin, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined.
4. Brush the miso mixture generously over the cut sides of the eggplant halves, allowing it to seep into the scores.
5. Place the eggplant halves cut side down on the grill and cook for about 5-7 minutes until they begin to soften and develop grill marks.
6. Flip the eggplant halves and grill for an additional 5-7 minutes until tender and charred.
7. Remove from the grill and allow to cool slightly.
8. Sprinkle with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and beneficial compounds from eggplant.
• Low in carbohydrates, making it suitable for a keto diet.

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