Nasu Katsu

Nasu Katsu is a delightful Japanese dish featuring crispy eggplant cutlets that are both satisfying and rich in flavor. This Paleo-friendly version replaces traditional breading with a nut-based coating, making it a healthy and delicious option for any supper.

Ingredients

• Eggplant - 1 medium, sliced into 1 cm thick rounds
• Almond flour - 100 grams
• Coconut flour - 30 grams
• Egg - 1 large, beaten
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons for frying
• Cabbage - 100 grams, finely shredded (for serving)
• Dipping sauce (coconut aminos) - 2 tablespoons

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture and bitterness.
2. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel.
3. In a shallow bowl, mix the almond flour, coconut flour, garlic powder, onion powder, salt, and black pepper.
4. Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat thoroughly with the flour mixture.
5. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the coated eggplant slices in batches, ensuring not to overcrowd the pan.
6. Cook each side for about 3-4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve the Nasu Katsu hot, garnished with finely shredded cabbage and a side of coconut aminos for dipping.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 20 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• Low in carbohydrates and gluten-free, suitable for Paleo diets.

Tags