Eggplant Salad with Miso Ginger Dressing

Elevate your salad game with this vibrant Eggplant Salad with Miso Ginger Dressing, a perfect fusion of roasted eggplant and bold Asian-inspired flavors. This delightful dish starts with tender, oven-roasted cubes of eggplant, tossed with sweet red bell peppers, crisp green onions, and fragrant cilantro for a refreshing burst of freshness. The star of the recipe is the creamy miso ginger dressing, made with white miso paste, freshly grated ginger, rice vinegar, and a touch of honey for a perfectly balanced umami richness. Finished with a sprinkle of toasted sesame seeds, this salad is as versatile as it is flavorful—serve it warm, chilled, or at room temperature as a light main course or a striking side dish. Whether you're looking for a healthy vegan option, a unique take on roasted veggies, or a flavorful miso-infused recipe, this salad is a must-try!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 3 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 1 medium Red bell pepper
• 3 stalks Green onions
• 0.25 cup Fresh cilantro
• 2 tablespoons White miso paste
• 1 teaspoon Fresh ginger
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 1 teaspoon Honey
• 1 teaspoon Soy sauce
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash the eggplants and cut them into 1-inch cubes.

Step 3

Place the eggplant cubes on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat.

Step 4

Roast the eggplants in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.

Step 5

While the eggplant is roasting, prepare the dressing. In a small bowl, whisk together the miso paste, grated ginger, rice vinegar, sesame oil, honey, and soy sauce until smooth.

Step 6

Wash and dice the red bell pepper into small pieces. Thinly slice the green onions. Chop the cilantro leaves.

Step 7

Once the eggplant is roasted, let it cool slightly for 5-10 minutes.

Step 8

In a large serving bowl, combine the roasted eggplant, diced red bell pepper, sliced green onions, and chopped cilantro.

Step 9

Drizzle the miso ginger dressing over the vegetables and gently toss to coat.

Step 10

Sprinkle the toasted sesame seeds on top as a garnish.

Step 11

Serve the salad warm, at room temperature, or chilled. Enjoy!

Nutrition Facts

Serving size	(1224.6g)

Amount per serving	% Daily Value*
Calories	922.1

Total Fat 63.4g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 3620.2mg	0%
Total Carbohydrate 83.3g	0%
Dietary Fiber 35.5g	0%
Total Sugars 47.5g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 213.3mg	0%
Iron 5.6mg	0%
Potassium 2810.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 7.1%

Carbs: 34.3%