Eggplant Salad With Mustard Miso Dressing Recipes

EGGPLANT SALAD WITH MUSTARD-MISO DRESSING

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 SALAD WITH MISO GINGER DRESSING

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

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.

EGGPLANT SALAD WITH MUSTARD-MISO DRESSING

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.