Nasu Dengaku Bake

Nasu Dengaku Bake is a delicious low-carb twist on the traditional Japanese dish, featuring tender eggplant topped with a savory miso glaze and baked to perfection. This comforting and flavorful dish is perfect for a light dinner or a unique side dish.

Ingredients

• Eggplant - 2 medium
• Miso paste - 3 tablespoons
• Mirin - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, sliced (for garnish)
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the 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 miso paste, mirin, soy sauce, sesame oil, minced garlic, and grated ginger until well combined.
4. Place the eggplant halves cut side up on a baking sheet lined with parchment paper.
5. Spread the miso mixture evenly over the scored flesh of the eggplants.
6. Bake in the preheated oven for 20-25 minutes, or until the eggplants are tender and the glaze is slightly caramelized.
7. Remove from the oven and let cool for a few minutes before garnishing with sliced green onions and sesame seeds.
8. Serve warm and enjoy your low-carb Nasu Dengaku Bake!

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 14 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber and antioxidants from eggplant, promoting digestive health.

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