Yaki Miso Nasu

Yaki Miso Nasu is a deliciously charred Japanese eggplant dish marinated in a savory miso glaze, perfect for a satisfying Paleo dinner. This dish combines umami flavors with the natural sweetness of eggplant, creating a delightful balance that is both healthy and indulgent.

Ingredients

• Japanese eggplants - 2 medium
• White miso paste - 3 tablespoons
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 tablespoons, chopped (for garnish)
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Preheat your grill or grill pan over medium-high heat.
2. Cut the Japanese eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a small bowl, whisk together the white miso paste, coconut aminos, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.
4. Brush the miso mixture generously over the cut side of the eggplants.
5. Place the eggplants cut side down on the grill and cook for about 10-12 minutes, until they are tender and have grill marks.
6. Flip the eggplants and grill for an additional 5 minutes, allowing the miso glaze to caramelize slightly.
7. Remove the eggplants from the grill and let them rest for a couple of minutes.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 14 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, promoting overall health.
• Low in calories while providing a good source of fiber.

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