Nasu No Agebitashi

Nasu No Agebitashi is a flavorful Japanese eggplant dish, delicately fried and marinated in a savory seafood broth. This Halal version incorporates fresh ingredients to create a harmonious blend of umami flavors that tantalize the taste buds.

Ingredients

• Japanese eggplant - 2 medium-sized
• Seafood stock (Halal) - 200 ml
• Soy sauce (Halal) - 2 tablespoons
• Mirin - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Ground black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped
• Cornstarch - 2 tablespoons
• Vegetable oil - for frying

Steps

1. Wash the Japanese eggplants and cut them into 1-inch thick slices. Sprinkle salt on the slices and let them sit for about 10 minutes to draw out excess moisture.
2. In a bowl, combine the seafood stock, soy sauce, mirin, rice vinegar, sesame oil, and black pepper. Mix well and set aside.
3. Pat the eggplant slices dry with a paper towel to remove excess moisture. Dredge each slice in cornstarch, shaking off any excess.
4. Heat vegetable oil in a frying pan over medium heat. Fry the eggplant slices until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
5. In a shallow dish, arrange the fried eggplant slices and pour the seafood marinade over them. Let them marinate for at least 10 minutes to absorb the flavors.
6. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• Low in calories while providing dietary fiber, supporting digestive health.

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