Kushi Miso Nasu

Kushi Miso Nasu is a delightful Japanese dish featuring grilled eggplant glazed with a flavorful miso marinade. This Paleo-friendly recipe highlights the umami of miso while offering a healthy, satisfying meal option.

Ingredients

• Eggplant - 2 medium
• Miso paste (white or yellow) - 3 tablespoons
• Coconut aminos - 2 tablespoons
• Mirin (sugar-free) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds (toasted) - 1 tablespoon

Steps

1. Preheat your grill or grill pan over medium heat.
2. Cut the 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 the miso paste, coconut aminos, mirin, sesame oil, minced garlic, and grated ginger to create the marinade.
4. Brush the marinade generously over the scored surface of the eggplants.
5. Place the eggplant halves on the grill, cut side down, and grill for about 10 minutes until the flesh is tender and has nice grill marks.
6. Flip the eggplants, brush with more marinade, and grill for an additional 5-7 minutes.
7. Remove the eggplants from the grill and sprinkle with sliced green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 200
• Protein: 5 g
• Carbs: 15 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

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

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