Yaki Nasu Salad

Yaki Nasu Salad is a delightful low-carb Japanese dish featuring grilled eggplant tossed with fresh vegetables and a tangy dressing. The combination of smoky flavors and crisp textures makes it a refreshing and satisfying lunch option.

Ingredients

• Eggplant - 1 medium (about 250g)
• Cucumber - 1 small (about 100g)
• Cherry tomatoes - 200g
• Radishes - 5 medium (about 100g)
• Green onions - 2 stalks
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Mirin - 1 teaspoon
• Sea salt - to taste
• Black sesame seeds - 1 teaspoon
• Fresh cilantro - a handful

Steps

1. Preheat a grill or grill pan over medium heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with sea salt. Let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant under cold water and pat dry with paper towels.
4. Brush the eggplant slices lightly with sesame oil and grill for about 4-5 minutes on each side until tender and slightly charred.
5. While the eggplant is grilling, chop the cucumber, cherry tomatoes, and radishes into bite-sized pieces. Slice the green onions thinly.
6. In a small bowl, mix soy sauce, rice vinegar, mirin, and remaining sesame oil to create the dressing.
7. Once the eggplant is cooked, remove it from the grill and let it cool slightly before slicing it into bite-sized pieces.
8. In a large bowl, combine the grilled eggplant, cucumber, cherry tomatoes, radishes, and green onions.
9. Drizzle the dressing over the salad and toss gently to combine.
10. Garnish with black sesame seeds and fresh cilantro before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 14 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from eggplant, which may protect against heart disease.
• High in fiber, promoting digestive health and satiety.

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