Nasu Yaki

Nasu Yaki is a deliciously roasted Japanese eggplant dish that highlights the natural sweetness of the vegetable, enhanced with a savory miso glaze. This Paleo-friendly supper is simple to prepare and bursting with umami flavor, perfect for a healthy dinner option.

Ingredients

• Japanese eggplant - 2 medium-sized
• Olive oil - 2 tablespoons
• Miso paste (white) - 2 tablespoons
• Honey (or coconut nectar) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic (minced) - 1 clove
• Ginger (grated) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Preheat your 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. In a small bowl, mix the miso paste, honey, rice vinegar, minced garlic, and grated ginger until smooth.
4. Brush the cut sides of the eggplants with olive oil and sprinkle with a pinch of salt.
5. Spread the miso glaze evenly over the scored flesh of the eggplants.
6. Place the eggplants cut side up on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for about 20 minutes, or until the eggplants are tender and the glaze is slightly caramelized.
8. Remove from the oven and garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 16 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplants.
• Low in calories while providing a good source of dietary fiber.

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