Nasu no Karashi-Ae

Nasu no Karashi-Ae is a flavorful Japanese dish featuring tender eggplant dressed with a spicy mustard sauce, offering a delightful balance of flavors and textures. This vegetarian dish is perfect as a light dinner or a side, showcasing the umami of eggplant and the kick of mustard.

Ingredients

• Japanese eggplant - 2 medium (about 300g)
• Dijon mustard - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Mirin - 1 tablespoon (15ml)
• Sugar - 1 teaspoon (4g)
• Sesame oil - 1 teaspoon (5ml)
• Salt - to taste
• Chopped green onions - 2 tablespoons (10g)
• Toasted sesame seeds - 1 tablespoon (10g)

Steps

1. Wash the eggplants and slice them in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin.
2. In a pot, bring water to a boil and add a pinch of salt. Once boiling, add the eggplants and blanch them for about 3-4 minutes until they are tender but not mushy.
3. Drain the eggplants and immediately place them in cold water to stop the cooking process. Once cooled, gently pat them dry with a paper towel.
4. In a small bowl, mix together the Dijon mustard, soy sauce, mirin, sugar, and sesame oil until smooth to create the dressing.
5. Arrange the cooled eggplants on a serving plate, cut-side up. Drizzle the mustard dressing generously over the eggplants.
6. Sprinkle chopped green onions and toasted sesame seeds on top for garnish. Serve immediately or let it sit for a few minutes to allow the flavors to meld.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 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.

Tags