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Earthy, tangy, miso-y, vegan and vegetarian. Get to it.
Preheat your oven to 425 F.
Place the eggplant on a sheet pan or roasting dish and spray it all over with cooking spray. Then, shake the eggplant and spray it again!
Note: The cooking spray is nice for roasting because it allows the eggplant to dry out a bit, which is nice since it has so much water content. If you don’t have any or don’t like using it just drizzle on some oil and move on with your day.
Then, sprinkle the eggplant with salt—just a little bit since the miso has salt in it too.
Roast the eggplant for 10-15 minutes until it just starts to wilt and some of the skin is brown. Shake the pan after 8 minutes.
While the eggplant is roasting, make the dressing.
In a large bowl whisk together the miso paste, mirin, vinegar, dashi and sesame oil. Taste and add more of any ingredients you’d like to taste more of.
Now, you could make the dressing and roast the eggplant ahead of time, up to 3 days in advance. Just toss everything together when you’re about ready to serve!
When the eggplant is roasted, toss it into the bowl of dressing along with the scallions.
Add the sesame seeds, then stir everything together. Taste, and add a dash of soy or salt if you’d like.
I find that this salad gets better the longer it sits. It’s great a bit warm if you eat it right away. It’s also great at room temperature or chilled. You CAN’T miss with this one! Eggplant is so hardy too, so you could easily serve this over rice and call it dinner.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!