Nasu Miso Salad

Nasu Miso Salad is a refreshing and flavorful dish that combines roasted eggplant with a savory miso dressing, perfect for a light yet satisfying dinner. This Paleo-friendly recipe brings out the natural sweetness of the eggplant, enhanced by the umami of miso, making it a delightful addition to any meal.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Miso paste - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Honey - 1 teaspoon
• Garlic - 1 clove, minced
• Green onions - 2, thinly sliced
• Sesame seeds - 1 tablespoon
• Cilantro - a handful, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them in a bowl.
3. Drizzle the olive oil over the eggplant and toss to coat evenly.
4. Spread the eggplant cubes on a baking sheet and roast in the preheated oven for 20 minutes, or until golden and tender.
5. While the eggplant is roasting, prepare the miso dressing by whisking together miso paste, rice vinegar, sesame oil, honey, and minced garlic in a small bowl until smooth.
6. Once the eggplant is done roasting, remove it from the oven and let it cool for a few minutes.
7. In a large bowl, combine the roasted eggplant with the miso dressing, green onions, and chopped cilantro, mixing well.
8. Serve the salad warm or at room temperature, topped with sesame seeds.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 18 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.15 L

Health Benefits

• Eggplant is rich in antioxidants, which can help reduce the risk of chronic diseases.
• Miso is a probiotic food that supports gut health and digestion.

Tags