Vegan Nasu Miso

Vegan Nasu Miso is a delightful Japanese baked dish featuring tender eggplant glazed with a rich, savory miso sauce, delivering umami flavors perfect for any meal. This dish is not only satisfying but also showcases the simplicity and elegance of plant-based cuisine.

Ingredients

• Eggplant - 2 medium-sized
• Miso paste - 3 tablespoons
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and lightly score the flesh in a crosshatch pattern.
3. In a bowl, mix together the miso paste, maple syrup, sesame oil, soy sauce, rice vinegar, minced garlic, and grated ginger until well combined.
4. Place the eggplant halves on a baking sheet, cut side up, and brush them generously with the miso mixture.
5. Bake in the preheated oven for about 20-25 minutes, or until the eggplants are tender and the tops are slightly caramelized.
6. Remove from the oven and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Miso provides probiotics, supporting gut health.

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