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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
Ginger Miso Glazed Eggplant, or Nasu Dengaku, offers a vibrant way to enjoy eggplant while keeping your meal low-carb. With just 10 grams of carbs per serving, this dish features the umami-rich profile of white miso and the warming spice of fresh ginger. It's an excellent side dish for a weeknight dinner or a unique addition to your meal prep lineup. The sesame oil and toasted sesame seeds add an inviting crunch that complements the creamy texture of the eggplant beautifully.
Instructions
- Heat a large skillet over medium heat and pan-fry the eggplant, cooking for about 8-10 minutes or until golden brown.
- 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.
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