Roasted Eggplant Salad with Miso Dressing

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.