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Low Carb Ginger Miso Glazed Eggplant (Nasu Dengaku) Recipe

Prep Time

10 minutes

Total Time

25 minutes

Yield

6
servings

Ingredients

  • 6 Japaneses eggplants (cut into bite-sized pieces or slices)
  • 1 tablespoon olive or canola oil (can also substitute for avocado oil)
  • ½ cup white miso (fermented soybean paste)
  • 4 teaspoons ginger (peeled and finely grated)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon distilled white vinegar
  • ¼ teaspoon finely ground black pepper
  • 1 tablespoon water
  • 3 teaspoons sesame seeds
  • 3 tablespoons scallions (thinly sliced, divideed)

Nutrition Info Per Serving

Serving Size

1 eggplant

Carbohydrates

10
g

Protein

3
g

Fat

5.5
g

Calories

95

Scouting for the best low carb eggplant dish? Try our ginger miso glazed eggplant, or nasu dengaku. Prepare this scrumptious recipe next time you have a desire for a low carb eggplant dish. Made with only a few ingredients, this low carb ginger miso glazed eggplant is quick to prepare and truly scrumptious while also a ideal choice for a low carb diet.

Instructions

  1. Heat a large skillet over medium heat and pan-fry the eggplant, cooking for about 8-10 minutes or until golden brown.
  2. Meanwhile, whisk white miso, ginger, sesame oil, soy sauce, vinegar and black pepper with 1 Tbsp water in a small bowl. Coat eggplant with miso sauce and cook until the liquid has evaporated. Remove from heat immediately to prevent miso from burning. Sprinkle with sesame seeds and scallions, and serve.