Kaiseki Ryori

This Paleo Kaiseki Ryori dish features a harmonious combination of grilled miso-glazed eggplant and a vibrant salad of seasonal vegetables, embodying the essence of Japanese culinary art. Each bite offers a delightful balance of flavors and textures, making it a wholesome and satisfying meal.

Ingredients

• Japanese eggplant - 200 grams
• Miso paste (Paleo-friendly) - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Olive oil - 1 tablespoon
• Zucchini - 100 grams
• Carrot - 100 grams
• Radish - 50 grams
• Fresh ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the grill or a grill pan over medium heat.
2. Slice the Japanese eggplant in half lengthwise and score the flesh with a knife.
3. In a small bowl, mix miso paste and coconut aminos to create a glaze.
4. Brush the miso glaze over the eggplant halves and set aside.
5. Grill the eggplant for 5-7 minutes on each side until tender and caramelized.
6. While the eggplant is grilling, julienne the zucchini and carrot, and thinly slice the radish.
7. In a bowl, combine the julienned vegetables with grated ginger and olive oil. Toss to coat.
8. Once the eggplant is done, remove it from the grill and sprinkle with sesame seeds and chopped parsley.
9. Serve the grilled eggplant alongside the fresh vegetable salad.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 27 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from fresh vegetables.
• Supports digestive health with high fiber content.

Tags