Katsu Miso Eggplant

Katsu Miso Eggplant is a delectable Paleo dish featuring crispy, breaded eggplant slices topped with a rich miso glaze. This dish beautifully combines the umami flavors of miso with the satisfying crunch of a katsu-style preparation.

Ingredients

• Eggplant - 1 medium (about 250g)
• Almond flour - 1/2 cup (50g)
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 3 tablespoons
• White miso paste - 2 tablespoons
• Sesame oil - 1 teaspoon
• Honey - 1 teaspoon
• Rice vinegar - 1 teaspoon
• Green onions - 2 stalks (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
3. In a shallow bowl, beat the egg with black pepper and set aside.
4. In another shallow bowl, place the almond flour and mix in salt.
5. Dip each eggplant slice in the egg mixture, then coat with almond flour, pressing gently to adhere.
6. In a large skillet, heat coconut oil over medium heat. Fry the eggplant slices for 3-4 minutes on each side, or until golden brown and crispy.
7. Transfer the fried eggplant to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are cooked through.
8. While the eggplant is baking, prepare the miso glaze by mixing miso paste, sesame oil, honey, and rice vinegar in a small bowl until smooth.
9. Once the eggplant is baked, remove from the oven and drizzle the miso glaze over the top.
10. Garnish with chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 28 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat oxidative stress.
• Almond flour provides healthy fats and protein, making this dish filling and nutritious.

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