This delicious Japanese eggplant dish is also known as nasu dengaku. Traditionally it has sugar in it, but I’ve adapted it for those of us who know how to enjoy the flavors in our food without the poison! This meal is quick and easy, and the flavors are amazing. It also reheats well and is easy to make in large batches.
Miso Glazed Eggplant w/ Pistachio Spiced Quinoa
Each Meal Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1 Protein Serving
- 1 Fat Serving
- 1 Grain Serving (optional)
- 1 medium sized eggplant
- 3 oz cooked quinoa (3/4 protein serving)
- 0.5 oz combined pistachios and toasted sesame seeds (1/4 protein serving)
- 0.5 oz sesame oil (contributes entirely to the fat serving)
- 1 tablespoon miso paste
- 1 tbsp mirin (a sweet Japanese cooking wine, it doesn’t negatively affect me but please use caution. You can leave it out if you wish and use water or more rice vinegar instead)
- 1 tbsp rice vinegar
- 1/2 tsp garlic chili paste
- 1 tsp fresh ginger (minced or grated)
Condiments & Spices
- 1/8 tsp each of coriander, cumin, cinnamon, nutmeg, ground ginger
- Salt and pepper
- If eating grains on maintenance, use 4 oz of quinoa and count it as a grain.
- Use 2 oz combined pistachios and toasted sesame seeds and count it as 1 protein serving.
- Start cooking the quinoa or millet according to package directions.
- Preheat the oven to 425 degrees.
- Cut the eggplants into eighths.
- Cut the eggplants in a criss cross pattern with the tip of a sharp knife, careful not to cut all the way through!
- Salt the eggplant lightly and place on a baking sheet or in a cast iron pan.
- Roast for 5 – 10 minutes, plain.
- Meanwhile, make the glaze by stirring together the ingredients listed above.
- When the eggplant is starting to brown and soften and some of the moisture has evaporated, brush the eggplant with the glaze, saving a little bit for a final glaze at the end.
- Return to the oven for another 5-10 minutes, or until fully cooked.
- Brush the eggplant a final time with the rest of the glaze.
- Set the oven to broil and move the eggplant close to the broiling heat source in the oven for 3-5 minutes, until the eggplant is a little bit charred.
- Check on it regularly, it is so easy to burn things when they are broiling!<
- Weigh the eggplant to reach your desired veggie amount. You can add 0.5 oz to the total to account for the glaze.
- Weigh and fluff your quinoa and stir in the pistachios, sesame seeds, and spices.
- Garnish with fresh cilantro.