Nasu Goya Miso

Nasu Goya Miso is a delightful Paleo Japanese supper dish that combines the earthy flavors of eggplant and the bitterness of bitter melon, enhanced by a rich miso glaze. This healthy and satisfying meal is perfect for those seeking a unique and nutritious dining experience.

Ingredients

• Japanese eggplant - 200 grams
• Bitter melon - 100 grams
• White miso paste - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon

Steps

1. Begin by slicing the Japanese eggplant into 1 cm thick rounds and the bitter melon into thin slices. Remove the seeds from the bitter melon if desired.
2. In a bowl, mix the white miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger to create the miso glaze.
3. Heat olive oil in a large skillet over medium heat. Add the sliced eggplant and cook for about 5-7 minutes, or until tender and slightly browned.
4. Add the bitter melon slices to the skillet and continue cooking for an additional 5 minutes, stirring occasionally until they are tender.
5. Pour the miso glaze over the vegetables, stirring well to coat them evenly. Cook for another 3-5 minutes until the glaze is heated through and slightly caramelized.
6. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that help reduce inflammation.
• Supports digestive health due to high fiber content.

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