Yaki Nasu no Miso

Yaki Nasu no Miso is a deliciously roasted eggplant dish topped with a savory miso glaze, offering a perfect balance of umami and sweetness. This vegetarian delight is not only flavorful but also a great way to enjoy the natural richness of eggplant.

Ingredients

• Eggplant - 2 medium
• Miso paste - 3 tablespoons
• Mirin - 2 tablespoons
• Sugar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Green onions - 2 stalks, finely chopped
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a bowl, mix the miso paste, mirin, sugar, and sesame oil until well combined to create the glaze.
4. Place the eggplant halves on a baking sheet, cut side up, and brush the miso glaze generously over the flesh.
5. Roast the eggplants in the preheated oven for about 20-25 minutes, or until they're tender and the glaze is caramelized.
6. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help reduce inflammation.
• High in fiber, promoting digestive health.

Tags