Kushi Miso Eggplant

Kushi Miso Eggplant is a delightful Paleo dish featuring tender grilled eggplant glazed with a rich, umami miso sauce. The combination of smoky flavors and a touch of sweetness makes it a satisfying and healthy Japanese supper option.

Ingredients

• Japanese eggplant - 2 medium
• Miso paste - 3 tablespoons (white miso preferred)
• Honey - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon (or coconut aminos for Paleo-friendly)
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, minced
• Green onions - 2, sliced (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat your grill or grill pan over medium heat.
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
3. In a small bowl, mix together the miso paste, honey, sesame oil, soy sauce, rice vinegar, minced garlic, and minced ginger to create the glaze.
4. Brush the cut sides of the eggplants generously with the miso glaze.
5. Place the eggplants cut side down on the grill and cook for about 10-12 minutes, until the flesh is tender and grill marks appear.
6. Flip the eggplants, brush more glaze on the flesh, and grill for an additional 3-5 minutes.
7. Remove from the grill and let them rest for a minute.
8. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplants.
• Miso provides probiotics that support gut health.

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