Nasu Miso Goya

Nasu Miso Goya is a flavorful Paleo Japanese dish that combines the earthy richness of eggplant with the slight bitterness of goya, or bitter melon, all enhanced by a savory miso glaze. This dish is not only delicious but also packed with nutrients, making it a perfect supper option.

Ingredients

• Eggplant - 1 medium (about 250g)
• Bitter melon (goya) - 1 small (about 150g)
• Miso paste - 2 tablespoons (30g)
• Coconut aminos - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon (optional)
• Water - 100ml

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
2. Cut the bitter melon in half, remove the seeds, and slice thinly.
3. In a pan, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
4. Add the eggplant slices to the pan and cook for about 5-7 minutes until they start to soften.
5. Add the sliced bitter melon and stir-fry for another 5 minutes until both vegetables are tender.
6. In a small bowl, mix miso paste, coconut aminos, and water to create a smooth sauce.
7. Pour the miso sauce over the vegetables in the pan and stir well to coat everything evenly. Cook for another 2-3 minutes until heated through.
8. Serve hot, garnished with chopped green onions and sesame seeds if desired.

Nutrition

• Calories: 210
• Protein: 5 g
• Carbs: 16 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from the eggplant and bitter melon.
• Supports digestive health due to high fiber content.

Tags