Nasu Miso

Nasu Miso is a delightful Japanese dish featuring tender eggplants glazed in a savory miso sauce, offering a harmonious blend of umami and sweetness. This dairy-free lunch option is not only satisfying but also packed with flavor, making it a perfect addition to your meal rotation.

Ingredients

• Japanese eggplant - 2 medium (about 300g)
• White miso paste - 3 tablespoons (45g)
• Mirin - 1 tablespoon (15ml)
• Soy sauce - 1 tablespoon (15ml)
• Sugar - 1 teaspoon (5g)
• Sesame oil - 1 tablespoon (15ml)
• Green onions - 1 stalk, finely chopped
• Sesame seeds - 1 tablespoon (optional, for garnish)
• Cooking oil - 1 tablespoon (15ml)

Steps

1. Wash the Japanese eggplants and cut them in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin.
2. In a small bowl, mix the white miso paste, mirin, soy sauce, and sugar until well combined to create the miso glaze.
3. Heat the cooking oil in a non-stick pan over medium heat. Place the eggplant halves cut side down in the pan and cook for about 5-7 minutes until the skin is blistered and the flesh is tender.
4. Flip the eggplants over and spread the miso glaze evenly over the cut sides. Cover the pan with a lid and let cook for an additional 5 minutes until the glaze is bubbly and slightly caramelized.
5. Remove the eggplants from the heat and drizzle with sesame oil. Garnish with chopped green onions and sesame seeds if using.
6. Serve warm, either as a standalone dish or with steamed rice.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which help combat oxidative stress.
• Contains dietary fiber that supports digestive health.

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