Miso Eggplant Salad
Escribe tu dirección de correo electrónico para comenzar tu prueba gratuita.
These caramelized eggplants really hit the spot with their sweet and salty flavor. A great lunch or dinner option.
Serves: 4 - 6
Ingredients
(use organic ingredients where possible)
- 6 eggplants, cut in half lengthwise
- 1 tbsp coconut oil
- Salt, to taste
- Black pepper, to taste
FOR THE MARINADE
- 1-2 tbsp shiro miso paste
- ¼ cup tamari
- ½ tbsp umeboshi plum vinegar
- 1-2 tbsp maple syrup
- 1 tbsp ginger, grated
- Salt, to taste
- Black Pepper, to taste
FOR THE GARNISH
- 1-2 shallots, finely sliced
- 2 spring onions, finely sliced
- Handful coriander leaves
- ¼ white cabbage, finely shaved
- Salt, to taste
- Black Pepper, to taste
Directions
- To prepare the marinade, whisk together all the ingredients with a splash of water. Set aside.
- To prepare the eggplant, preheat your oven to 340°F (175°C).
- Line a tray with baking paper and set aside.
- Season the eggplant halves with salt and pepper.
- Brush a pan with coconut oil, heat on medium-high and brown the eggplants.
- Remove the eggplants from the heat and make slits in the flesh.
- Transfer the eggplants to the lined tray and brush with the dressing.
- Bake in the preheated oven for 20-30 minutes. The eggplants are done when caramelized in colour and soft.
- Remove from the oven, transfer to the serving plates and allow to rest.
- To prepare the garnish, mix together the veggies and herbs for the garnish.
- Season with salt and pepper top the eggplants and serve.
Escribe tu dirección de correo electrónico para comenzar tu prueba gratuita.
✕