Description

Savor the umami-rich flavors of Japan with this keto-friendly grilled eggplant, drizzled in a velvety sesame sauce and topped with crunchy seeds and fresh greens.

Ingredients

Units Scale

1 large eggplant, halved lengthwise
1 tablespoon avocado oil
1 tablespoon tamari or coconut aminos
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/2 cup full-fat Greek yogurt or keto mayo
1 tablespoon tahini
1 teaspoon rice vinegar
1/2 teaspoon garlic powder
1 teaspoon lemon juice
1 tablespoon water (to thin, if needed)
1 tablespoon toasted sesame seeds
1 tablespoon puffed quinoa or hemp seeds (optional, for crunch)
A handful of microgreens or fresh shiso leaves

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Instructions

Preheat grill or grill pan to medium-high heat.
Score the cut side of the eggplant halves in a crosshatch pattern. Brush with avocado oil, then drizzle with tamari and sesame oil. Sprinkle with salt.
Grill eggplant cut-side down for about 4–5 minutes until charred. Flip and grill for another 3–4 minutes until soft and cooked through.
In a small bowl, whisk together yogurt (or mayo), tahini, rice vinegar, garlic powder, lemon juice, and water until smooth and creamy.
Spread a generous amount of the sesame sauce onto a serving plate.
Place grilled eggplant on top, drizzle with more sauce, and sprinkle with sesame seeds and puffed quinoa.
Garnish with microgreens or shiso leaves and serve warm or at room temperature.

Notes

Use small eggplants for quicker cooking and sweeter flavor.
Adjust sauce consistency by adding more water if needed.
For added protein, top with grilled tofu or tempeh.

Nutrition

Serving Size: 1 eggplant half with sauce
Calories: 180
Sugar: 3g
Sodium: 380mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 5g
Cholesterol: 5mg