Eggplant Salad With Miso Ginger Dressing Recipes

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MISO-GINGER DRESSING



Miso-Ginger Dressing image

This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Provided by Mark Bittman

Categories     easy, quick, condiments

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 8

1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt
freshly ground black pepper

Steps:

  • Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams

EGGPLANT SALAD WITH MUSTARD-MISO DRESSING



Eggplant Salad With Mustard-Miso Dressing image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound eggplant
Salt and cayenne pepper to taste
1/3 cup white or other miso, or to taste
1 tablespoon soy sauce, or to taste
1 tablespoon Dijon mustard, or to taste
Lemon wedges

Steps:

  • Bring a large pot of water to a boil and salt it. Trim the eggplant and cut it into 1-inch cubes. Boil the eggplant until tender, 5 to 10 minutes. Drain and cool in a colander. (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)
  • Whisk together the miso, soy sauce and mustard in a serving bowl. Add the eggplant along with salt and cayenne to taste, then toss. Taste and adjust seasoning if necessary, and serve with the lemon wedges.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1118 milligrams, Sugar 6 grams, TransFat 0 grams

EGGPLANT SALAD WITH MISO GINGER DRESSING



Eggplant Salad with Miso Ginger Dressing image

Categories     Salad     Ginger     Leafy Green     Vegetable     Low Cal     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/3 cup rice vinegar
1 tablespoon miso*
1 tablespoon chopped fresh basil
2 teaspoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
2/3 cup vegetable oil
2 large Japanese eggplants, each cut lengthwise into 6 slices
1 tablespoon olive oil
8 cups mixed baby greens
*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

Steps:

  • Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant with olive oil. Season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.
  • Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.

EGGPLANT SALAD WITH MISO GINGER DRESSING



Eggplant Salad With Miso Ginger Dressing image

Make and share this Eggplant Salad With Miso Ginger Dressing recipe from Food.com.

Provided by Pimienta

Categories     Greens

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup rice vinegar
1 tablespoon miso
1 tablespoon fresh basil, chopped
2 teaspoons fresh ginger, minced
1 large garlic clove, minced
1/4 teaspoon dry crushed red pepper
1/3 cup vegetable oil
2 large Japanese eggplants, cut lengthwise into 6 slices
1 tablespoon olive oil
8 cups mixed baby greens
salt and pepper

Steps:

  • Preheat broiler or barbecue (medium-high heat).
  • Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside.
  • Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.
  • Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.

Nutrition Facts : Calories 200.9, Fat 21.8, SaturatedFat 2.9, Sodium 154.2, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.6

GINGER-MISO PASTA SALAD



Ginger-Miso Pasta Salad image

No mayo alert! This pasta salad takes inspiration from spring rolls with edamame, carrots, and bell peppers. The dressing is a savory combination of miso, ginger, soy, and sesame. This salad gets better as it sits, making it perfect for picnics.

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 17

Kosher salt
1 pound cavatappi pasta
3 cups broccoli florets
2 Persian cucumbers, sliced in half, then into 1/4-inch-thick half-moons
1 red bell pepper, diced
1 cup frozen shelled edamame, thawed
1/2 cup shredded carrot
3 tablespoons chopped fresh chives
1 tablespoon toasted sesame seeds
3 tablespoons yellow miso paste
3 tablespoon grated ginger
2 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • For the salad: Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until al dente. Add in the broccoli and cook for 1 minute more. Drain and set aside.
  • Meanwhile, make the dressing. Add the miso paste, ginger, lime juice, soy sauce, canola oil, vinegar, sesame oil, and sesame seeds to a mason jar, cover and shake to emulsify. Set aside.
  • Add the cucumbers, bell peppers, edamame, and carrots to a large bowl. Add in the warm pasta and broccoli. Pour the dressing onto the salad and toss to combine. Garnish with chopped chives and sesame seeds.

EGGPLANT SALAD WITH MUSTARD-MISO DRESSING



Eggplant Salad with Mustard-Miso Dressing image

Categories     Salad     Sauce     Mustard     Eggplant     Boil

Yield makes 4 servings

Number Of Ingredients 6

About 1 pound eggplant
Salt and cayenne to taste
1/3 cup white or other miso, or to taste
1 tablespoon soy sauce
1/4 cup Dijon mustard
Lemon wedges for serving

Steps:

  • Trim the eggplant and cut it into 1-inch cubes. (If the eggplant is large, sprinkle with salt, put in a colander, and let it sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
  • Bring a large pot of water to a boil and add salt. Immerse the eggplant in the boiling water and cook until tender, about 5 minutes. Drain well and set in a colander to cool. (You can refrigerate the eggplant, covered, for up to a day at this point. Bring it back to room temperature before proceeding.)
  • Dry the eggplant with paper towels. Whisk together the miso, soy sauce, and mustard in a serving bowl. Add the eggplant along with salt and cayenne, then toss. Taste and adjust the seasoning if necessary. Serve with the lemon wedges.

EGGPLANT WITH SWEET MISO



Eggplant With Sweet Miso image

From The Best Recipes in the World by Mark Bittman. Use the Japanese eggplant (the slender, long, lavender-colored varieties rather than the fat, almost black ones) for this recipe. Make this up to an hour in advance; like many eggplant dishes, it's good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this).

Provided by AB_Fan

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 large eggplants or 4 small eggplants, long and thin variety
1/4 cup corn oil or 1/4 cup grapeseed oil
1/4 cup dark miso (red)
1 teaspoon sugar
1 tablespoon mirin or 1 1/2 teaspoons honey, thinned with water
1 tablespoon rice vinegar, to taste
lightly toasted sesame seeds

Steps:

  • Remove the caps from the eggplant and cut them in half lengthwise.
  • Put the peanut oil in a large skillet, preferably non-stick, over medium heat. About 2 minutes later, add the eggplant, skin side down. Cook until nicely browned, adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. Turn and cook on the flesh side until brown, then continue to cook, turning as necessary, until tender, another 10 minutes or so.
  • When the eggplant is almost done, combine the miso, sugar, mirin, and vinegar in a small saucepan over medium heat. Cook for about 1 minute, stirring. Remove the eggplant and spread a thin coating of the miso mixture over each half; top with the sesame seeds. Serve hot or at room temperature.
  • You can also grill or broil this recipe: Start a charcoal or gas grill or preheat the broiler; the rack should be about 6 inches from the heat source. Brush the eggplant slices well with oil. Place, flesh side down, on a baking sheet or directly on the grill. Broil or grill, turning as necessary, until browned on both sides, brushing with more oil if the eggplant looks dry. Proceed with step 3.

Nutrition Facts : Calories 225.2, Fat 15.1, SaturatedFat 2.6, Sodium 669.2, Carbohydrate 21.4, Fiber 10.2, Sugar 8.6, Protein 4.8

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