Eggplant Salad With Mustard-Miso Dressing
Published June 25, 2013
Sabra Krock for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound eggplant
Salt and cayenne pepper to taste
⅓ cup white or other miso, or to taste
1 tablespoon soy sauce, or to taste
1 tablespoon Dijon mustard, or to taste
Lemon wedges
Nutritional analysis per serving (4 servings)
13 grams carbs; 79 calories; 1 gram polyunsaturated fat; 2 grams fat; 5 grams fiber; 1119 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Trim the eggplant and cut it into 1-inch cubes. Boil the eggplant until tender, 5 to 10 minutes. Drain and cool in a colander. (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)
- Step 2
Whisk together the miso, soy sauce and mustard in a serving bowl. Add the eggplant along with salt and cayenne to taste, then toss. Taste and adjust seasoning if necessary, and serve with the lemon wedges.
Private Notes
Comments
This was delicious!
Steamed the eggplant instead of boiling, to refrain from having to drain it later on.
Added a touch of sesame oil to the dressing. The eggplants really soak it up!
I roasted the cubed eggplant for deeper flavor. I added a glug of olive oil to the dressing, which even so was thick and gloopy-- which looked like peanut butter but was weirdly cheesy-tasting, and rather to my surprise, completely delicious. A worthy experiment for the vegan-curious. Next time I'll have a crispy topping handy, like flash-fried parsley maybe, or toasted nuts of some sort.
Thanks to the other notes, I used 1/4 c miso and then didn’t use all of the dressing. Fragrant, tasty, and not too salty.
Definitely a taste as you go dressing. I too used the tamari. Lemon certainly brightens it. I had some leftover, young celery so added a stalk, with leaves, but parsley would work nicely at the finish.
Mushy eggplant—5 min not done, 7 min very mushy. Will try again w roasted.
I only had one small eggplant from my farm share box, but I really wanted to make this so I added garlic scapes, shiitake mushrooms, and zucchini from the share. Cooked all of it in a pan together instead of steaming. Also added a bag of mini potatoes which I did boil and cut in half. AMAZING! The dressing mixture is so yummy and perfect texture for potato salad.