Nasu no Kamo Nanban

Nasu no Kamo Nanban is a delightful vegan Japanese appetizer featuring tender eggplant marinated in a savory-sweet sauce, topped with fresh herbs and served warm. This dish balances umami flavors with a hint of spice, making it an irresistible start to any meal.

Ingredients

• Japanese eggplant - 2 medium
• Soy sauce - 30 ml
• Mirin - 30 ml
• Sesame oil - 10 ml
• Rice vinegar - 10 ml
• Sugar - 1 teaspoon
• Garlic - 1 clove, minced
• Fresh ginger - 1 teaspoon, grated
• Red chili pepper - 1, sliced (optional)
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Fresh cilantro - a handful, for garnish

Steps

1. Begin by slicing the Japanese eggplants in half lengthwise. Score the flesh lightly in a crisscross pattern, being careful not to cut through the skin.
2. In a bowl, combine soy sauce, mirin, sesame oil, rice vinegar, sugar, minced garlic, grated ginger, and sliced chili pepper. Stir until sugar is dissolved.
3. Place the scored eggplants in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow them to marinate for at least 15 minutes.
4. Preheat a grill pan or skillet over medium heat. Once hot, place the marinated eggplants cut side down and grill for about 5-7 minutes until they are tender and have nice grill marks.
5. Flip the eggplants and cook for an additional 5 minutes, basting with the leftover marinade.
6. Remove the eggplants from the heat and allow them to cool slightly. Slice them into bite-sized pieces and arrange on a serving plate.
7. Sprinkle chopped green onions and sesame seeds over the top, and garnish with fresh cilantro before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• Low in calories and high in fiber, aiding in digestion and weight management.

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