Katsu Nasu Bowl

The Katsu Nasu Bowl is a delightful fusion of crispy eggplant cutlets and savory toppings, served over a bed of cauliflower rice, creating a satisfying and healthy meal. This Paleo-friendly dish captures the essence of traditional Japanese flavors while maintaining a nutritious profile.

Ingredients

• Eggplant - 1 medium, sliced into 1 cm rounds
• Almond flour - 100 grams
• Eggs - 2 large, beaten
• Coconut oil - 3 tablespoons, for frying
• Cauliflower - 1 medium head, grated into rice-like texture
• Coconut aminos - 2 tablespoons
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon

Steps

1. Prepare the cauliflower rice by grating the cauliflower into rice-sized pieces. Set aside.
2. Slice the eggplant into 1 cm rounds and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture, then rinse and pat dry.
3. Set up a breading station with two bowls: one with beaten eggs and the other with almond flour mixed with black pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with almond flour, pressing to adhere. Repeat for all slices.
5. In a large skillet, heat coconut oil over medium heat. Once hot, add the breaded eggplant slices and fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
6. In the same skillet, add a little more coconut oil if needed and sauté garlic and ginger for about 1 minute until fragrant.
7. Add cauliflower rice to the skillet, season with salt and coconut aminos, and sauté for 5-7 minutes until tender.
8. To serve, place cauliflower rice in bowls, top with crispy eggplant slices, and garnish with chopped green onions and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 185 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in fiber from cauliflower and eggplant, promoting digestive health.

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