Kushi Miso Goya Nasu

Kushi Miso Goya Nasu is a delightful Japanese dish featuring grilled bitter melon and eggplant, enhanced with a rich miso glaze. This Paleo-friendly supper is both nutritious and packed with umami flavors, making it a unique addition to your dinner table.

Ingredients

• Bitter melon (goya) - 150g
• Japanese eggplant - 200g
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 1 clove
• Ginger (grated) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds (toasted) - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Preheat a grill or grill pan over medium heat.
2. Slice the bitter melon in half lengthwise, remove the seeds, and slice into thin half-moons. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out moisture.
3. Slice the Japanese eggplant into 1 cm thick rounds. Brush both sides with olive oil and set aside.
4. In a small bowl, combine the miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger to create the miso glaze.
5. Rinse the bitter melon under cold water to remove excess salt and pat dry with a paper towel.
6. Once the grill is hot, place the bitter melon and eggplant slices on it. Grill for about 4-5 minutes per side, or until tender and slightly charred.
7. During the last minute of grilling, brush the miso glaze over the eggplant and bitter melon to caramelize slightly.
8. Remove from the grill and sprinkle with sliced green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 18 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

• Rich in antioxidants and vitamins from eggplant and bitter melon.
• May help regulate blood sugar levels and support weight management.

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