Nasu no Dengaku

Nasu no Dengaku is a delightful Japanese dish featuring grilled eggplant topped with a rich and flavorful seafood miso glaze. This high-protein variation incorporates shrimp for an added boost, making it a satisfying and nutritious meal.

Ingredients

• Eggplant - 2 medium-sized
• Shrimp (peeled and deveined) - 150 grams
• Miso paste - 3 tablespoons
• Mirin - 1 tablespoon
• Sake - 1 tablespoon
• Honey - 1 teaspoon
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Preheat the grill or broiler to medium-high heat.
2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture.
3. In a bowl, mix the miso paste, mirin, sake, honey, soy sauce, and sesame oil until well combined to create the miso glaze.
4. Rinse the salted eggplants under cold water and pat them dry with paper towels.
5. Brush the miso glaze generously on the cut side of each eggplant half.
6. Place the eggplants cut side up on the grill and cook for about 10-12 minutes, or until they are tender and slightly charred.
7. While the eggplants are grilling, heat a non-stick skillet over medium heat and add the shrimp. Cook for about 3-4 minutes until the shrimp are pink and cooked through. Season with a pinch of salt.
8. Once the eggplants are done, remove them from the grill and top each half with cooked shrimp.
9. Drizzle any remaining miso glaze on top and sprinkle with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 250
• Protein: 20 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health and repair.
• Eggplants are high in antioxidants and fiber, promoting digestive health.

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