Katsu Goya Nasu Miso

Katsu Goya Nasu Miso is a flavorful Paleo Japanese dish that combines the bitterness of goya (bitter melon) and the sweetness of eggplant, all enhanced by a rich miso glaze. This nutritious meal is perfect for a light supper, providing a balance of healthy fats and proteins.

Ingredients

• Goya (bitter melon) - 150 grams
• Eggplant - 150 grams
• Miso paste (red or white) - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 1 clove
• Ginger (minced) - 1 teaspoon
• Green onion (sliced) - 2 tablespoons
• Sesame seeds (for garnish) - 1 tablespoon

Steps

1. Slice the goya in half lengthwise and scoop out the seeds. Then, slice it into thin half-moons.
2. Cut the eggplant into similar-sized half-moons to ensure even cooking.
3. In a skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
4. Add the sliced goya and eggplant to the skillet. Cook for about 8-10 minutes, stirring occasionally until they are tender and slightly caramelized.
5. In a small bowl, mix the miso paste and coconut aminos until smooth. Pour this mixture over the cooked vegetables, stirring well to coat.
6. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in fiber, which supports digestive health.
• Rich in antioxidants, particularly from goya and eggplant, which may help reduce inflammation.

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