Katsu Nasu Miso

Katsu Nasu Miso is a delightful Japanese dish featuring crispy eggplant cutlets coated in a savory miso glaze, served alongside a fresh side of sautéed vegetables. This Paleo-friendly recipe is packed with flavor and perfect for a wholesome dinner.

Ingredients

• Eggplant - 1 medium (approximately 250g)
• Almond flour - 100g
• Coconut flour - 30g
• Egg - 1 large
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Black pepper - to taste
• Mixed vegetables (broccoli, bell pepper, carrot) - 200g

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle salt on both sides. Let it sit for 10 minutes to draw out moisture, then pat dry.
3. In a shallow bowl, whisk the egg. In another bowl, combine almond flour, coconut flour, black pepper, and a pinch of salt.
4. Dip each eggplant slice into the egg, then coat with the flour mixture, pressing lightly to adhere.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side until golden brown. Transfer to a baking sheet.
6. In a small bowl, mix miso paste, coconut aminos, minced garlic, and grated ginger. Brush the mixture over the fried eggplant slices.
7. Bake the eggplant in the preheated oven for 10-12 minutes until the miso glaze is bubbly.
8. Meanwhile, heat the remaining olive oil in the skillet and sauté the mixed vegetables for 5-7 minutes until tender. Season with salt and pepper.
9. Serve the Katsu Nasu Miso hot alongside the sautéed vegetables.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and vegetables.
• Provides a good source of healthy fats and protein from almond and coconut flour.

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