Craving a dish that’s bursting with umami flavor but ready in just 30 minutes? Look no further! This Japanese-inspired Miso Eggplant Salad is a game-changer. While traditionally made with boiled eggplant for a wonderfully soft, melt-in-your-mouth texture, this versatile recipe is also incredible with sautéed or grilled eggplant. The star of the show is the dressing—a simple yet profound blend of savory miso, tangy rice vinegar, and a hint of sweetness. It’s the perfect side dish or light lunch that will transport your taste buds straight to Japan.
Ingredients
• 1 lb / 450g eggplant
• Salt, to taste
• 1/3 cup / 80g white miso
• 1 tbsp / 15ml soy sauce
• 1 tbsp / 15ml mirin (or 1 tbsp brown sugar)
• 1 tbsp / 15ml rice vinegar (or fresh lemon juice)
• Cayenne pepper, to taste
• 1/4 cup / 30g chopped walnuts, for garnish (optional)
Instructions
1. Trim the eggplant and cut it into 1-inch (2.5cm) cubes. If using a large or seedy eggplant, place the cubes in a colander, sprinkle generously with salt, and let sit for 30-60 minutes. Rinse thoroughly and pat completely dry.
2. Bring a large pot of salted water to a rolling boil. Add the eggplant cubes and cook for about 5 minutes, or until tender. Drain well in a colander and allow to cool to room temperature.
3. While the eggplant cools, prepare the dressing. In a large serving bowl, whisk together the miso, soy sauce, mirin, and rice vinegar until smooth. If the dressing is too thick, thin it with a tablespoon of water.
4. Gently pat the cooled eggplant with paper towels to remove any excess moisture. Add the eggplant to the bowl with the dressing. Sprinkle with a pinch of salt and cayenne pepper, then toss gently to coat everything evenly.
5. Taste and adjust the seasonings as needed. Serve immediately, topped with chopped walnuts for a delightful crunch, if desired.
Nutritional Information
• Serving: 1 serving | Calories: 150kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Sodium: 650mg | Fiber: 5g | Sugar: 9g
• (Note: is an estimate and may vary based on used.)
Pro Tips
• & Variations
• For a richer flavor, sauté the eggplant cubes in a little neutral oil until golden brown, or grill thick slices until tender before tossing with the dressing.
• Make it a meal by replacing half of the eggplant with 1/2 pound (225g) of cubed firm or baked tofu. Add the tofu to the dressing along with the cooked eggplant.
• No miso? Whisk together a simple Soy Vinaigrette (1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sugar) and garnish with toasted sesame seeds.
• Salting the eggplant draws out bitterness and excess moisture, preventing the salad from becoming watery. It’s a great step for older or larger eggplants.
• You can cook and cool the eggplant up to 24 hours in advance. Store it in an airtight container in the refrigerator and toss with the dressing just before serving.
FAQ
Q: How can I add more protein to this miso eggplant salad
A: To make this a more substantial vegetarian meal, you can easily add protein by replacing half of the eggplant with 1/2 pound (225g) of cubed firm or baked tofu. Toss the tofu with the dressing along with the cooked eggplant. Edamame would also be a delicious and protein-rich addition.
Q: Is this miso eggplant salad recipe vegan
A: Yes, this recipe is naturally vegan. All the core ingredients, including white miso, soy sauce, mirin, and rice vinegar, are plant-based, making it a perfect fit for a vegan diet.
Q: Can I make this vegetarian eggplant salad ahead of time
A: Absolutely. For best results and meal prep, you can cook and cool the eggplant up to 24 hours in advance. Store it in an airtight container in the refrigerator. Keep the miso dressing in a separate sealed container and simply toss everything together just before you’re ready to serve.
Q: What can I use instead of white miso for the dressing
A: If you don’t have miso, you can create a simple and delicious Soy Vinaigrette by whisking together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sugar. For another creamy, umami-rich vegetarian option, try using 1/3 cup of tahini thinned with a little water, lemon juice, and soy sauce.
