Yaki Miso Nasu Salad

Yaki Miso Nasu Salad is a vibrant Japanese dish featuring grilled eggplant slathered in a savory miso glaze, served over a bed of fresh greens. This Paleo-friendly meal is not only delicious but also packed with nutrients, making it a perfect supper choice.

Ingredients

• Eggplant - 1 medium-sized (about 250g)
• Miso paste - 2 tablespoons (30g)
• Coconut aminos - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Olive oil - 1 tablespoon (15ml)
• Garlic - 1 clove, minced
• Fresh ginger - 1 teaspoon, grated
• Mixed salad greens - 100g
• Cherry tomatoes - 100g, halved
• Cucumber - 1 small, sliced
• Sesame seeds - 1 tablespoon (9g)
• Scallions - 2, chopped

Steps

1. Preheat the grill or a grill pan over medium heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with a little salt. Let sit for 10 minutes to draw out moisture, then rinse and pat dry.
3. In a small bowl, mix miso paste, coconut aminos, sesame oil, minced garlic, and grated ginger to create the miso glaze.
4. Brush both sides of the eggplant slices with olive oil and then coat them with the miso glaze.
5. Grill the eggplant slices for about 4-5 minutes on each side, until they are tender and have nice grill marks.
6. While the eggplant is grilling, prepare the salad by combining mixed salad greens, halved cherry tomatoes, and sliced cucumber in a large bowl.
7. Once the eggplant is done, let it cool slightly before slicing it into bite-sized pieces.
8. Top the salad with the grilled eggplant, sprinkle with sesame seeds and chopped scallions, and serve immediately.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• Low in carbs and high in fiber, aiding digestion and weight management.

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