Nasu Dengaku Salad

Nasu Dengaku Salad is a vibrant and flavorful vegan dish featuring grilled eggplant topped with a rich miso glaze, served over a bed of fresh greens. This unique salad combines traditional Japanese flavors with a modern twist, making it a delightful and nutritious option for any meal.

Ingredients

• Japanese eggplant - 2 medium
• Olive oil - 2 tablespoons
• Miso paste (red or white) - 3 tablespoons
• Maple syrup - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Mixed salad greens - 150 grams
• Cucumber - 1 medium, thinly sliced
• Radish - 4, thinly sliced
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2, chopped

Steps

1. Preheat the grill or oven to 200°C (400°F).
2. Slice the Japanese eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern.
3. Brush the cut sides of the eggplants with olive oil and place them on the grill or in the oven, cut side down. Grill for 10-15 minutes until softened and slightly charred.
4. While the eggplants are grilling, prepare the miso glaze by mixing the miso paste, maple syrup, rice vinegar, soy sauce, and sesame oil in a small bowl until smooth.
5. After 10-15 minutes, flip the eggplants and brush the miso glaze generously over the cut sides. Grill for an additional 5-7 minutes until caramelized.
6. In a large bowl, combine the mixed salad greens, cucumber, and radish. Toss lightly.
7. To serve, place the salad mixture on plates, top with the grilled eggplants, and sprinkle with toasted sesame seeds and chopped green onions.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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