Katsu Nasu

Katsu Nasu is a delightful Paleo Japanese dish featuring crispy eggplant cutlets, coated in a savory almond flour crust. Served with a zesty dipping sauce, this meal is both satisfying and healthy.

Ingredients

• Eggplant - 1 medium, sliced into 1 cm thick rounds
• Almond flour - 100 grams
• Coconut aminos - 30 ml
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Lemon - 1, juiced (for dipping sauce)

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a shallow dish, mix the almond flour, garlic powder, salt, and black pepper.
3. Dip each eggplant slice in the coconut aminos, then coat it in the almond flour mixture, pressing to adhere.
4. Place the coated eggplant slices on the prepared baking sheet and drizzle with olive oil.
5. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and crispy.
6. For the dipping sauce, mix the lemon juice with a pinch of salt and a little water if desired for consistency.
7. Serve the crispy katsu nasu warm, garnished with fresh parsley and alongside the dipping sauce.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which support heart health.
• Low in carbohydrates, making it suitable for a Paleo diet.

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