EGGPLANT SALAD WITH MUSTARD-MISO DRESSING
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 6
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 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 AND TOMATO SALAD
Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.
Provided by aborodenko
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
- Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
- Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
- Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 30.4 g, Fat 7.9 g, Fiber 16.7 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 308.9 mg, Sugar 13.3 g
EGGPLANT SALAD WITH MISO GINGER DRESSING
Categories Salad Ginger Leafy Green Vegetable Low Cal Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 11
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
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
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
MISO-MUSTARD DRESSING
Make and share this Miso-Mustard Dressing recipe from Food.com.
Provided by Hannah Verrinder
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Mix miso and mustard together until smooth.
- Add remaining ingredients and beat with a fork until lump-free.
Nutrition Facts : Calories 493.8, Fat 8.7, SaturatedFat 1.2, Sodium 4292.6, Carbohydrate 97.6, Fiber 7.8, Sugar 75.3, Protein 14.4
MISO-GLAZED EGGPLANT SLICES
Try this Asian-inspired eggplant recipe flavored with white miso paste.
Provided by annalauren_s
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a grill pan over high heat and spray well with cooking spray. Spray eggplant slices with cooking spray and grill in the hot pan, turning occasionally, until soft and charred, about 10 minutes.
- Meanwhile whisk oil, honey, tamari, white miso, and red pepper together in a large bowl. Add eggplant slices and toss to coat. Sprinkle with cilantro.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 12.1 g, Fat 7.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 332.2 mg, Sugar 7.5 g
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