Keto Miso Eggplant

Keto Miso Eggplant is a savory Japanese snack that features tender, caramelized eggplant glazed with a rich miso sauce. This dish is not only delicious but also low in carbohydrates, making it a perfect keto-friendly treat.

Ingredients

• Eggplant - 300 grams
• Miso paste (white or red) - 2 tablespoons
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Erythritol (or preferred keto sweetener) - 1 teaspoon
• Green onion - 1 stalk, chopped
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1 cm thick rounds or half-moons, depending on your preference.
3. In a small bowl, combine miso paste, soy sauce, sesame oil, rice vinegar, and erythritol to create the miso glaze.
4. Place the sliced eggplant on a baking sheet lined with parchment paper and brush both sides with the miso glaze.
5. Bake the eggplant for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly caramelized.
6. Remove the eggplant from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Eggplant is low in calories and high in fiber, promoting digestive health.
• Miso is a good source of probiotics, which can benefit gut health.

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