Yaki Miso Goya Nasu Miso

Yaki Miso Goya Nasu Miso is a delightful Paleo Japanese supper dish featuring grilled bitter melon and eggplant glazed with a savory miso sauce. This dish is both nutritious and flavorful, perfect for a healthy meal.

Ingredients

• Goya (bitter melon) - 200 grams
• Nasu (Japanese eggplant) - 200 grams
• Miso paste (white or yellow) - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 1 clove
• Fresh ginger (grated) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Sesame seeds (for garnish) - 1 tablespoon

Steps

1. Preheat a grill or grill pan over medium heat.
2. Slice the Goya in half lengthwise and remove the seeds. If desired, lightly salt the Goya and let it sit for 10 minutes to reduce bitterness, then rinse and pat dry.
3. Cut the Nasu into 1 cm thick slices. Drizzle with sesame oil and set aside.
4. In a small bowl, mix the miso paste, coconut aminos, minced garlic, and grated ginger to create a glaze.
5. Grill the Goya and Nasu slices for about 5-7 minutes on each side until tender and slightly charred.
6. During the last minute of grilling, brush the miso glaze generously over the vegetables to caramelize slightly.
7. Remove the vegetables from the grill and let them rest for a couple of minutes.
8. Serve the grilled Goya and Nasu on a plate, garnished with sliced green onions and sesame seeds.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants and vitamins from Goya and Nasu.
• Low in calories and high in dietary fiber, promoting digestive health.

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