Yaki Nasu - Japanese style aubergines (eggplant)
Roasted aubergines (eggplant), marinated in a sweet Japanese sauce
Ingredients
- 2 aubergines medium size
SAUCE
- 4 tbsp soy sauce
- 4 tbsp mirin rice vine
- 4 tbsp water
- 1 tsp miso paste
- 1/2 tsp brown sugar
- 1 tsp grated ginger
- 1 tsp bonito flakes
- 1 tbsp spring onion
- 1 tsp sesame seeds
Instructions
SAUCE
- In a small bowl, combine all the ingredients except for the spring onion. Mix well.
AUBERGINES
- Pierce the aubergines a few times with the tip of a knife. Place them in the oven at 200°C and roast for approximately 20 minutes
- Allow them to cool, then peel off the skin.
- Slice them and arrange them on a serving plate.
- Pour the mixture over the aubergines and refrigerate before serving.
- Sprinkle with sesame seeds and add chopped spring onions and bonito flakes.
Notes
The total calorie count for the entire dish, using 2 medium-sized aubergines, is estimated to be around 420 calories. Serving two people, each portion contains approximately 210 calories. However, please note that these calorie counts are approximate and may vary depending on factors such as the specific products used and individual serving sizes.