Name: Miso-Roasted Eggplant & Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into ¾-inch cubes; 1 tbsp neutral oil (e.g., grapeseed or avocado oil); ½ cup quinoa (uncooked); 1 ½ cups water or vegetable broth; 1 small cucumber, diced; 2 scallions, thinly sliced; ¼ cup shredded carrots; 2 tbsp fresh cilantro or mint, chopped; 1 tbsp toasted sesame seeds or crushed peanuts (optional); 1 ½ tbsp white or yellow miso paste; 1 tbsp maple syrup or honey; 1 tbsp rice vinegar; 1 tsp soy sauce or tamari; 1 tsp sesame oil; 2 tbsp lime juice (about 1 lime); 1 ½ tbsp sesame oil; 1 tbsp soy sauce or tamari; ½ tsp grated ginger; 1 tsp maple syrup or honey; Optional: pinch of chili flakes or minced garlic

DifficultyBeginner

CategoryAppetizers, Salad, Vegetarian

This nourishing salad features caramelized eggplant glazed with sweet-salty miso, paired with fluffy quinoa, crisp vegetables, and a zesty sesame-lime dressing. It’s vegan, filling, and perfect warm or cold.

Yields4 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

For the Salad

1 large eggplant, cut into ¾-inch cubes

1 tbsp neutral oil (e.g., grapeseed or avocado oil)

½ cup quinoa (uncooked)

1 ½ cups water or vegetable broth

1 small cucumber, diced

2 scallions, thinly sliced

¼ cup shredded carrots

2 tbsp fresh cilantro or mint, chopped

1 tbsp toasted sesame seeds or crushed peanuts (optional)

For the Miso Glaze

1 ½ tbsp white or yellow miso paste

1 tbsp maple syrup or honey

1 tbsp rice vinegar

1 tsp soy sauce or tamari

1 tsp sesame oil

For the Sesame-Lime Dressing

2 tbsp lime juice (about 1 lime)

1 ½ tbsp sesame oil

1 tbsp soy sauce or tamari

½ tsp grated ginger

1 tsp maple syrup or honey

Optional: pinch of chili flakes or minced garlic

Roast the Miso Eggplant

Preheat oven to 400°F (200°C).
In a large bowl, toss eggplant cubes with neutral oil and a pinch of salt. Spread on a parchment-lined baking sheet.
Roast for 20 minutes, flipping halfway.
Meanwhile, mix the miso glaze ingredients in a small bowl.
After 20 minutes, remove the eggplant and brush or toss with the miso glaze. Return to the oven for another 5–7 minutes, until caramelized and golden.

Cook the Quinoa

Rinse ½ cup quinoa in a fine mesh sieve.
Combine with 1½ cups water or broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed.
Remove from heat, fluff with a fork, and let cool slightly.

Assemble the Salad

In a large mixing bowl, combine cooked quinoa, cucumber, shredded carrots, scallions, and herbs.
Add the miso-roasted eggplant and gently fold to mix.

Dress & Garnish

In a small bowl, whisk together all dressing ingredients.
Drizzle the dressing over the salad and toss gently to coat.
Top with toasted sesame seeds or crushed peanuts for crunch.

Optional Additions

Protein: Add tofu, poached egg, or grilled shrimp
Crunch: Top with crispy shallots or puffed rice
Leafy base: Serve over baby spinach or arugula

Pairing Suggestions

Drink: Chilled green tea, dry Riesling, or sparkling water with lime
Side: Seaweed salad or steamed edamame

Ingredients