Nasu no Misozuke

Nasu no Misozuke is a delightful Japanese eggplant dish where tender eggplant is marinated in a savory miso mixture, resulting in a rich umami flavor. Perfect as a vegetarian lunch option, it pairs beautifully with steamed rice or as part of a bento box.

Ingredients

• Japanese eggplant - 2 medium (approximately 250g)
• White miso paste - 3 tablespoons (45g)
• Mirin - 2 tablespoons (30ml)
• Sake - 1 tablespoon (15ml)
• Sugar - 1 tablespoon (12g)
• Sesame oil - 1 teaspoon (5ml)
• Green onions - 2 stalks, sliced for garnish
• Toasted sesame seeds - 1 tablespoon (10g) for garnish

Steps

1. Wash the Japanese eggplants and slice them in half lengthwise. Score the flesh with a knife in a crisscross pattern, being careful not to cut through the skin.
2. In a bowl, mix the white miso paste, mirin, sake, and sugar until well combined to create the miso marinade.
3. Heat sesame oil in a skillet over medium heat. Place the eggplant halves cut side down in the skillet and cook for about 5 minutes until browned and tender.
4. Turn the eggplants over and spread the miso marinade evenly over the cut sides. Cover with a lid and cook for another 5-7 minutes until the miso is caramelized and the eggplants are fully cooked.
5. Remove from heat and let the eggplants cool slightly. Slice into bite-sized pieces if desired.
6. Serve the miso-marinated eggplant garnished with sliced green onions and toasted sesame seeds.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 820 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• Low in calories, making it a healthy addition to weight management diets.

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