Kushi Nasu Goya Miso

Kushi Nasu Goya Miso is a delightful Paleo Japanese dish featuring grilled eggplant and bitter melon glazed with a savory miso sauce, making it a perfect balance of flavors. This dish is not only tasty but also packed with nutrients, ideal for a healthy supper.

Ingredients

• Japanese eggplant - 200 grams
• Bitter melon (goya) - 100 grams
• White miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic (minced) - 1 clove
• Fresh ginger (grated) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Preheat the grill or a grill pan over medium heat.
2. Slice the Japanese eggplant in half lengthwise and score the flesh with a knife, making shallow cuts in a crisscross pattern.
3. Cut the bitter melon in half, remove the seeds, and slice it into thin half-moons.
4. In a small bowl, mix the white miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger to create the miso glaze.
5. Brush the cut sides of the eggplant and bitter melon with olive oil and sprinkle with salt.
6. Place the eggplant and bitter melon on the hot grill, cut side down, and grill for about 5-7 minutes until they start to soften and have grill marks.
7. Turn the vegetables over and brush the miso glaze generously over the grilled sides.
8. Continue to grill for another 5-7 minutes until the miso caramelizes slightly and the vegetables are tender.
9. Remove from the grill, and garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that may help reduce inflammation.
• High in fiber, which supports digestive health.

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