Nasu Dengaku Pie

Nasu Dengaku Pie combines the rich flavors of miso-glazed eggplant with a crispy cauliflower crust, creating a delightful Paleo alternative to traditional pizza. This dish is both satisfying and healthy, making it perfect for a light yet flavorful meal.

Ingredients

• Cauliflower - 300 grams (for crust)
• Egg - 1 large
• Almond flour - 50 grams
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Eggplant - 200 grams, sliced
• Miso paste - 2 tablespoons
• Honey - 1 teaspoon
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a food processor, pulse the cauliflower florets until they resemble rice.
3. Transfer the cauliflower to a clean kitchen towel, wrap it up, and squeeze out excess moisture.
4. In a bowl, combine the cauliflower, almond flour, egg, olive oil, salt, and black pepper, mixing until well combined.
5. Spread the cauliflower mixture onto a parchment-lined baking sheet, shaping it into a round pizza crust about 1 cm thick.
6. Bake the crust in the preheated oven for 20 minutes or until golden brown.
7. While the crust bakes, prepare the miso glaze by mixing the miso paste, honey, mirin, and sesame oil in a small bowl.
8. Brush the sliced eggplant with the miso glaze and set aside.
9. Once the crust is done baking, remove it from the oven and arrange the glazed eggplant slices on top.
10. Return the pie to the oven and bake for an additional 10-15 minutes until the eggplant is tender.
11. Remove from the oven, garnish with chopped green onions and sesame seeds, and serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• Low in carbs and gluten-free, making it suitable for a Paleo diet.

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