Yaki Miso Eggplant

Yaki Miso Eggplant is a delectable Japanese dish featuring grilled eggplant glazed with a rich miso sauce, offering a perfect balance of savory and sweet flavors. This Paleo-friendly recipe is simple to prepare and is sure to impress with its vibrant taste and appealing presentation.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste - 2 tablespoons (30g)
• Coconut aminos - 1 tablespoon (15ml)
• Honey - 1 teaspoon (5g)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped for garnish
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Preheat your grill or grill pan over medium heat.
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. In a small bowl, mix together the miso paste, coconut aminos, honey, sesame oil, minced garlic, and grated ginger until well combined.
4. Brush the miso mixture generously over the cut sides of the eggplant.
5. Place the eggplant cut-side down on the grill and cook for about 10-12 minutes, until the flesh is tender and has grill marks.
6. Flip the eggplant over and cook for an additional 5-7 minutes, brushing with more miso sauce if desired.
7. Once cooked, remove from the grill and let it cool slightly before serving.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants that help reduce inflammation.
• Low in calories and high in fiber, promoting digestive health.

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