Banchan Baked Eggplant

Banchan Baked Eggplant is a flavorful Korean-inspired dish that highlights the natural sweetness of eggplant, enhanced with a savory miso glaze. This Paleo-friendly recipe serves as a perfect side dish or a light main course packed with nutrients.

Ingredients

• Japanese eggplant - 2 medium-sized (about 300g)
• Coconut aminos - 2 tablespoons
• Miso paste (white or yellow) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Green onions, sliced - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the Japanese eggplant in half lengthwise, and score the flesh in a crisscross pattern without cutting through the skin.
3. In a small bowl, mix together coconut aminos, miso paste, sesame oil, minced garlic, and grated ginger to create the glaze.
4. Brush the glaze generously over the cut sides of the eggplant halves, making sure to get it into the scored areas.
5. Place the eggplant halves on a baking sheet lined with parchment paper, cut side up.
6. Bake in the preheated oven for 20-25 minutes, until the eggplant is tender and slightly caramelized.
7. Remove from the oven and sprinkle with sliced green onions, sesame seeds, and season with salt and pepper to taste.
8. Serve warm as a side dish or light main course.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 16 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in dietary fiber, promoting digestive health.

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