Yaki Goya Miso Nasu

Yaki Goya Miso Nasu is a deliciously grilled eggplant dish, infused with rich miso flavor and complemented by a smoky char. This Paleo Japanese supper dish is not only satisfying but also packed with nutrients.

Ingredients

• Japanese eggplant - 2 medium-sized (approximately 250g)
• White miso paste - 2 tablespoons (30g)
• Sesame oil - 1 tablespoon (15ml)
• Mirin (or a Paleo-friendly sweetener) - 1 tablespoon (15ml)
• Garlic - 1 clove, minced
• Green onions - 2 stalks, chopped
• Black sesame seeds - 1 teaspoon (5g)
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat a grill or grill pan over medium heat.
2. While the grill is heating, slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a small bowl, mix together the white miso paste, sesame oil, mirin, minced garlic, salt, and black pepper to create a marinade.
4. Brush the miso marinade generously over the cut sides of the eggplant halves.
5. Place the eggplants cut side down on the grill and cook for about 10-15 minutes, or until the flesh is tender and grill marks appear.
6. Flip the eggplants over and continue to grill for an additional 5 minutes, brushing with more marinade as desired.
7. Once cooked, remove the eggplants from the grill and sprinkle with chopped green onions and black sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and dietary fiber from eggplant.
• Miso adds probiotics, which support gut health.

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