Nasu Salad with Miso

Nasu Salad with Miso is a refreshing and vibrant Japanese dish featuring grilled eggplant tossed in a savory miso dressing. This low-carb salad is perfect for a light lunch, packed with umami flavor and healthy ingredients.

Ingredients

• Japanese eggplant - 2 medium
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Sesame oil - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Miso paste - 2 tablespoons
• Soy sauce - 1 teaspoon
• Honey or sugar substitute - 1 teaspoon
• Green onions - 2, sliced
• Sesame seeds - 1 tablespoon
• Cilantro - a small bunch, chopped

Steps

1. Preheat your grill or grill pan over medium heat.
2. Slice the Japanese eggplants in half lengthwise and brush the cut sides with olive oil. Sprinkle with salt.
3. Place the eggplants cut side down on the grill and cook for about 5-7 minutes until they are tender and have grill marks.
4. While the eggplants are grilling, prepare the miso dressing by whisking together miso paste, sesame oil, rice vinegar, soy sauce, and honey or sugar substitute in a small bowl until smooth.
5. Once the eggplants are cooked, remove them from the grill and let them cool slightly before slicing them into bite-sized pieces.
6. In a large bowl, combine the grilled eggplant pieces, sliced green onions, and chopped cilantro.
7. Drizzle the miso dressing over the salad and toss gently to combine.
8. Sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from eggplants and fresh herbs.

Tags