Eggplant Salad with Miso Ginger Dressing
Elevate your salad game with this vibrant Eggplant Salad with Miso Ginger Dressing, a perfect fusion of roasted eggplant and bold Asian-inspired flavors. This delightful dish starts with tender, oven-roasted cubes of eggplant, tossed with sweet red bell peppers, crisp green onions, and fragrant cilantro for a refreshing burst of freshness. The star of the recipe is the creamy miso ginger dressing, made with white miso paste, freshly grated ginger, rice vinegar, and a touch of honey for a perfectly balanced umami richness. Finished with a sprinkle of toasted sesame seeds, this salad is as versatile as it is flavorful—serve it warm, chilled, or at room temperature as a light main course or a striking side dish. Whether you're looking for a healthy vegan option, a unique take on roasted veggies, or a flavorful miso-infused recipe, this salad is a must-try!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 1 medium Red bell pepper
- 3 stalks Green onions
- 0.25 cup Fresh cilantro
- 2 tablespoons White miso paste
- 1 teaspoon Fresh ginger
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 teaspoon Soy sauce
- 1 tablespoon Toasted sesame seeds
Instructions
Preheat the oven to 400°F (200°C).
Wash the eggplants and cut them into 1-inch cubes.
Place the eggplant cubes on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat.
Roast the eggplants in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
While the eggplant is roasting, prepare the dressing. In a small bowl, whisk together the miso paste, grated ginger, rice vinegar, sesame oil, honey, and soy sauce until smooth.
Wash and dice the red bell pepper into small pieces. Thinly slice the green onions. Chop the cilantro leaves.
Once the eggplant is roasted, let it cool slightly for 5-10 minutes.
In a large serving bowl, combine the roasted eggplant, diced red bell pepper, sliced green onions, and chopped cilantro.
Drizzle the miso ginger dressing over the vegetables and gently toss to coat.
Sprinkle the toasted sesame seeds on top as a garnish.
Serve the salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 47.5 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
