Miso Eggplant

Miso Eggplant is a savory and umami-rich dish featuring tender roasted eggplant glazed with a rich miso sauce. This low-carb Japanese lunch option is not only delicious but also packed with nutrients.

Ingredients

• Japanese eggplant - 2 medium (about 250g)
• Miso paste - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Rice vinegar - 1 teaspoon (5ml)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon (10g)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a small bowl, mix the miso paste, soy sauce, sesame oil, rice vinegar, garlic, and ginger until well combined.
4. Place the eggplant halves on a baking sheet, cut side up, and brush the miso mixture generously over the flesh.
5. Roast the eggplants in the preheated oven for about 20 minutes, or until they are tender and caramelized.
6. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that help combat oxidative stress.
• Low in carbohydrates, making it suitable for low-carb diets.

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