Keto Japanese Grilled Eggplant with Miso Aioli
Savor the umami-rich flavors of Japan with this Keto Japanese Grilled Eggplant topped with a creamy, tangy miso aioli. Perfectly charred eggplant meets a delightful fusion of traditional Japanese ingredients and keto-friendly adaptations in this delectable side dish.
Servings 4 people
Calories 280kcal
Equipment
- Grill or grill pan
- Brush for oil
- Cutting board
- Knife
- Small mixing bowl
- Whisk
Ingredients
For the Grilled Eggplant:
- 2 large eggplants about 2 pounds / 900g
- 2 tbsp olive oil 30ml
- Salt and pepper to taste
For the Miso Aioli:
- ½ cup mayonnaise 120ml
- 1 tbsp white miso paste 18g
- 1 tsp grated ginger 5g
- 1 tsp soy sauce 5ml (or tamari for gluten-free)
- 1 clove garlic minced
- 1 tbsp lemon juice 15ml
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Cut the eggplants lengthwise into 1/2-inch (1.25 cm) thick slices. Brush each slice with olive oil and season with salt and pepper.
- Place the eggplant slices on the grill. Cook for about 4-5 minutes on each side, or until the eggplant is tender and has nice grill marks.
- While the eggplant is grilling, prepare the miso aioli. In a small bowl, whisk together the mayonnaise, white miso paste, grated ginger, soy sauce, minced garlic, and lemon juice until smooth and well combined.
- Once the eggplants are grilled, remove them from the grill and let them rest for a few minutes.
- Serve the grilled eggplant slices with a generous dollop of miso aioli on top or on the side for dipping.
Notes
To ensure this recipe is fully keto-friendly, choose a mayonnaise that is sugar-free and low in carbohydrates.
If you prefer a spicier aioli, add a pinch of cayenne pepper or a few drops of hot sauce to the mixture.
The eggplant can also be roasted in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through, if you do not have a grill available.
Nutrition
Calories: 280kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Fiber: 7g | Net Carbs: 8g