Nasu no Kamo Shioyaki

Nasu no Kamo Shioyaki is a delightful Japanese baked eggplant dish, featuring tender, smoky eggplant brushed with a savory salt glaze. This vegetarian delicacy is perfect as a side dish or a light main course, embodying the essence of Japanese cuisine.

Ingredients

• Japanese eggplant - 2 medium
• Sea salt - 1 teaspoon
• Miso paste - 1 tablespoon
• Mirin - 1 tablespoon
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onion - 1 tablespoon, finely chopped
• Toasted sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. Sprinkle sea salt on the cut sides of the eggplants and let them sit for about 10 minutes to draw out excess moisture.
4. In a small bowl, mix together miso paste, mirin, soy sauce, and sesame oil to create a glaze.
5. Pat the eggplants dry with a paper towel and place them cut side up on a baking sheet lined with parchment paper.
6. Brush the miso glaze generously over the flesh of the eggplants.
7. Bake in the preheated oven for 20 minutes, or until the eggplants are tender and slightly caramelized.
8. Remove from the oven and sprinkle with chopped green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Low in calories while providing dietary fiber for digestive health.

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