Vegan Zucchini Nasu

Vegan Zucchini Nasu is a delightful Japanese-inspired baked dish that showcases the rich flavors of zucchini and eggplant, topped with a savory miso glaze. This comforting meal is both healthy and satisfying, perfect for a light dinner or lunch.

Ingredients

• Zucchini - 200 grams
• Eggplant - 200 grams
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and slice the zucchini and eggplant into thin rounds, about 0.5 cm thick.
3. In a bowl, mix the miso paste, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger to create the sauce.
4. Place the sliced zucchini and eggplant in a baking dish and pour the sauce over the vegetables, tossing to coat evenly.
5. Season with salt and black pepper to taste.
6. Spread the vegetables out in an even layer and sprinkle with chopped green onions.
7. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
8. Remove from the oven and sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from zucchini and eggplant.
• Low in calories while being high in fiber, promoting digestive health.

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