Yaki Goya Nasu

Yaki Goya Nasu is a deliciously grilled Japanese eggplant dish, infused with umami flavors, and perfect for a healthy Paleo supper. This dish is not only satisfying but also brings a delightful smoky aroma to your dinner table.

Ingredients

• Japanese eggplants - 2 medium (about 300g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Coconut aminos - 3 tablespoons
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat a grill or grill pan over medium heat.
2. Cut 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 olive oil, minced garlic, grated ginger, coconut aminos, sesame oil, salt, and black pepper to create a marinade.
4. Brush the marinade generously over the cut sides of the eggplants.
5. Place the eggplants on the grill, cut side down, and cook for about 8-10 minutes, or until they are tender and have nice grill marks.
6. Flip the eggplants and cook for an additional 5-7 minutes until fully cooked through.
7. Once done, remove the eggplants from the grill and let them rest for a couple of minutes.
8. Sprinkle chopped green onions and sesame seeds over the grilled eggplants before serving.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in antioxidants, which help combat free radicals in the body.
• Rich in dietary fiber, promoting digestive health.

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