Kushi Nasu

Kushi Nasu is a delightful Japanese dish featuring grilled eggplant skewers, perfect for a midnight snack. Marinated in a savory miso glaze, this paleo-friendly dish is both satisfying and nutritious.

Ingredients

• Japanese eggplant - 2 medium-sized
• Miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Skewers - 4 (soaked in water if wooden)

Steps

1. Preheat the grill or a grill pan over medium heat.
2. Cut the Japanese eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern.
3. In a bowl, mix the miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger to create the marinade.
4. Brush the miso marinade generously over the scored eggplant halves, ensuring they are well-coated.
5. Thread the eggplant halves onto the skewers, placing them cut-side up.
6. Grill the skewers for about 15-20 minutes, turning occasionally, until the eggplant is tender and has nice grill marks.
7. Once cooked, remove the skewers from the grill and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 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.
• Low in calories, making it a great option for late-night snacking.

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