Katsu Miso Nasu

Katsu Miso Nasu is a delightful Japanese-inspired dish featuring tender eggplant coated in a savory miso glaze, served with a crispy, paleo-friendly crust. This dish combines rich flavors and satisfying textures, making it a perfect supper option for health-conscious food lovers.

Ingredients

• Eggplant - 1 large (about 300g)
• Almond flour - 1/2 cup (50g)
• Paleo-friendly breadcrumbs - 1/4 cup (30g)
• Miso paste - 2 tablespoons (30g)
• Coconut aminos - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Olive oil - 2 tablespoons (30ml)
• Garlic powder - 1 teaspoon (5g)
• Ginger powder - 1 teaspoon (5g)
• Salt - to taste
• Pepper - to taste
• Green onions - 1 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 them sit for 10 minutes to draw out excess moisture.
3. In a small bowl, mix the miso paste, coconut aminos, sesame oil, garlic powder, ginger powder, salt, and pepper until well combined.
4. Rinse and pat dry the eggplant slices, then brush each slice with the miso mixture, ensuring they are evenly coated.
5. In a shallow dish, combine the almond flour and paleo-friendly breadcrumbs. Dredge each miso-coated eggplant slice in the breadcrumb mixture, pressing lightly to adhere.
6. Place the breaded eggplant slices on a parchment-lined baking sheet. Drizzle olive oil over the top.
7. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and crispy.
8. Remove from the oven and let cool slightly. Garnish with sliced green onions before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 28 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from the eggplant.
• Low in carbs and high in fiber, promoting digestive health.

Tags