Keto Miso Glazed Eggplant

Keto Miso Glazed Eggplant is a delightful Japanese brunch dish that combines the umami richness of miso with the tender, caramelized texture of eggplant. This low-carb dish is not only satisfying but also packed with flavor, making it a perfect addition to your keto meal plan.

Ingredients

• Japanese eggplant - 2 medium (about 300g)
• White miso paste - 2 tablespoons (30g)
• Soy sauce (or tamari for gluten-free) - 1 tablespoon (15ml)
• Sriracha sauce - 1 teaspoon (5ml)
• Sesame oil - 1 tablespoon (15ml)
• Rice vinegar - 1 tablespoon (15ml)
• Erythritol sweetener - 1 tablespoon (12g)
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon (10g) for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a bowl, mix together the white miso paste, soy sauce, sriracha sauce, sesame oil, rice vinegar, and erythritol until well combined to form a glaze.
4. Place the eggplant halves cut side up on a baking sheet lined with parchment paper.
5. Brush the miso glaze generously over the cut sides of the eggplant.
6. Bake the eggplants in the preheated oven for about 20-25 minutes or until they are tender and the glaze is caramelized.
7. Remove from the oven and let them cool for a few minutes.
8. Sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in antioxidants and vitamins, particularly from the eggplant.

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