Japanese · side
Nasu Dengaku (Grilled Miso-Glazed Eggplant)
Video by Sudachi | Japanese Recipes | Yuto Omura on YouTube · Open on YouTube
- Low carb (7.8 g net carbs) but not keto: 28% of the energy is from fat, and keto meals get about 60% or more
- Vegan
- Gluten-free ingredients
- Nut-free
Contains: Sesame, Soy. Check labels on stock, sauces and spice mixes.
A vegan side of about 85 kcal a serve: the grilled eggplant needs no oil, and the miso glaze brings deep savoury flavour with only about 2 g added sugar, under 3 g fat and about 4 g fibre per half eggplant.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 8
Method
Tap a time to watch that step in the video.
- Heat the grill or oven broiler on medium. Cut the stems off the eggplants, halve them lengthways and score the cut sides in a fine crosshatch. 0:08
- Grill flesh side towards the heat for about 3–5 minutes until lightly charred, then flip and grill the skin side for 5 minutes. Pierce the thickest part with a chopstick; give it 2–3 more minutes if still firm. 0:40
- Meanwhile put the miso, sake, mirin, brown sugar and sesame oil in a small pan. Bring to a boil over medium-high heat, stirring constantly so the miso doesn't burn, then stir on low until slightly thickened. 1:02
- Turn the soft eggplants cut side up, spread a thick layer of glaze over each and grill about 2 minutes more, until the miso bubbles and darkens. 1:56
- Sprinkle with sesame seeds and sliced shiso and serve as a side dish or appetiser. 2:19
Tip. Globe eggplants work too: cut them into 2–3 cm rounds and score one side. Sudachi grills with no oil, so the only fat is the ½ tbsp sesame oil in the glaze.
The method is a summary in our words — the video shows every step.
One portion (½ eggplant) gives you 1 of 4
Where the energy comes from one serve
- Net carbs 46%
- Protein 15%
- Fat 39%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
No vitamin or mineral reaches 10% of a day in one serve.
Show the other 15
Vitamin K8%
9.2 µg a serve, mostly from long Japanese eggplants (48%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Folate8%
30 µg a serve, mostly from long Japanese eggplants (91%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B68%
0.1 mg a serve, mostly from long Japanese eggplants (78%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium7%
320 mg a serve, mostly from long Japanese eggplants (90%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium6%
25 mg a serve, mostly from long Japanese eggplants (69%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc5%
0.6 mg a serve, mostly from yellow miso paste (47%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Iron3%
0.6 mg a serve, mostly from long Japanese eggplants (40%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin C3%
2.8 mg a serve, mostly from long Japanese eggplants (97%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin E3%
0.4 mg a serve, mostly from long Japanese eggplants (92%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Calcium2%
25 mg a serve, mostly from long Japanese eggplants (45%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Selenium2%
1.2 µg a serve, mostly from yellow miso paste (48%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Omega-32%
0 g a serve, mostly from yellow miso paste (73%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin A0%
2.9 µg a serve, mostly from shiso leaves (45%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve, mostly from yellow miso paste (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Sudachi | Japanese Recipes | Yuto Omura; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.