Nasu Dengaku Grilled Eggplant

Nasu Dengaku Grilled Eggplant is a savory and umami-rich Japanese dish featuring tender eggplant glazed with a sweet miso sauce. This high-protein version incorporates edamame for an extra boost, making it a delightful and nutritious dinner option.

Ingredients

• Japanese eggplant - 2 medium (about 250g each)
• Edamame (shelled) - 100g
• Miso paste (white or yellow) - 3 tablespoons (45g)
• Mirin - 2 tablespoons (30ml)
• Sugar - 1 tablespoon (12g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon (9g)

Steps

1. Preheat your grill or oven to medium-high heat (about 200°C or 400°F).
2. Cut the Japanese eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a bowl, mix the miso paste, mirin, sugar, soy sauce, and sesame oil until well combined to create the glaze.
4. Brush the cut side of the eggplants generously with the miso glaze.
5. Place the eggplants on the grill or in the oven, cut side up, and cook for about 15-20 minutes, or until they are tender and caramelized.
6. While the eggplants are grilling, boil the shelled edamame in salted water for about 5 minutes until tender, then drain and set aside.
7. Once the eggplants are cooked, remove them from the heat and sprinkle with chopped green onions and sesame seeds.
8. Serve the grilled eggplants hot, garnished with the cooked edamame on the side.

Nutrition

• Calories: 290
• Protein: 12 g
• Carbs: 35 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• High in protein and fiber from edamame, supporting muscle repair and digestive health.

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