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 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
For the Salad
1large eggplant, cut into ¾-inch cubes
1tbspneutral oil (e.g., grapeseed or avocado oil)
½cupquinoa (uncooked)
1 ½cupswater or vegetable broth
1small cucumber, diced
2scallions, thinly sliced
¼cupshredded carrots
2tbspfresh cilantro or mint, chopped
1tbsptoasted sesame seeds or crushed peanuts (optional)
For the Miso Glaze
1 ½tbspwhite or yellow miso paste
1tbspmaple syrup or honey
1tbsprice vinegar
1tspsoy sauce or tamari
1tspsesame oil
For the Sesame-Lime Dressing
2tbsplime juice (about 1 lime)
1 ½tbspsesame oil
1tbspsoy sauce or tamari
½tspgrated ginger
1tspmaple syrup or honey
Optional: pinch of chili flakes or minced garlic
Roast the Miso Eggplant
1
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
2
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
3
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
4
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
5
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
6
Drink: Chilled green tea, dry Riesling, or sparkling water with lime
Side: Seaweed salad or steamed edamame
Ingredients
For the Salad
1large eggplant, cut into ¾-inch cubes
1tbspneutral oil (e.g., grapeseed or avocado oil)
½cupquinoa (uncooked)
1 ½cupswater or vegetable broth
1small cucumber, diced
2scallions, thinly sliced
¼cupshredded carrots
2tbspfresh cilantro or mint, chopped
1tbsptoasted sesame seeds or crushed peanuts (optional)
For the Miso Glaze
1 ½tbspwhite or yellow miso paste
1tbspmaple syrup or honey
1tbsprice vinegar
1tspsoy sauce or tamari
1tspsesame oil
For the Sesame-Lime Dressing
2tbsplime juice (about 1 lime)
1 ½tbspsesame oil
1tbspsoy sauce or tamari
½tspgrated ginger
1tspmaple syrup or honey
Optional: pinch of chili flakes or minced garlic
Directions
Roast the Miso Eggplant
1
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
2
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
3
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
4
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
5
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
6
Drink: Chilled green tea, dry Riesling, or sparkling water with lime
