Miso Eggplant Stir-fry

Miso Eggplant Stir-fry is a savory and umami-rich dish that showcases the deep flavors of miso while keeping it low-carb. This quick and satisfying midnight snack is perfect for late-night cravings without the guilt.

Ingredients

• Eggplant - 300 grams, sliced into thin strips
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Red bell pepper - 100 grams, sliced
• Coconut aminos - 1 tablespoon
• Water - 50 ml

Steps

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
3. Add sliced eggplant and red bell pepper to the skillet, stirring well to coat with the oil.
4. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender.
5. In a small bowl, mix miso paste, soy sauce, coconut aminos, and water until smooth.
6. Pour the miso mixture over the cooked vegetables and stir to combine evenly.
7. Cook for an additional 2-3 minutes until everything is heated through.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• Miso provides probiotics that support gut health.

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