Katsu Nasu Goya

Katsu Nasu Goya is a delightful Japanese-inspired dish that combines tender eggplant with the unique bitterness of goya (bitter melon), all enveloped in a crispy almond flour coating. This Paleo-friendly meal is not only satisfying but also packed with nutrients, making it a perfect supper option.

Ingredients

• Eggplant - 200 grams
• Bitter melon (goya) - 100 grams
• Almond flour - 100 grams
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Green onion - 1 stalk, chopped

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture and bitterness, then rinse and pat dry.
2. Slice the bitter melon in half lengthwise and remove the seeds. Cut into thin slices.
3. In a bowl, beat the egg and season it with black pepper, garlic powder, and paprika.
4. Dip the eggplant slices and bitter melon slices into the beaten egg, allowing excess to drip off.
5. Coat each piece in almond flour, pressing gently to adhere.
6. In a large skillet, heat coconut oil over medium heat. Once hot, add the coated eggplant and bitter melon slices in a single layer.
7. Cook for 3-4 minutes on each side, or until golden brown and crispy. You may need to do this in batches.
8. Once cooked, remove from skillet and place on a paper towel to absorb excess oil.
9. Garnish with chopped green onion before serving.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 185 mg
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and goya, which may help reduce inflammation.
• Low in carbs and high in fiber, supporting digestive health and weight management.

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