Miso Eggplant Salad With Chickpeas

By Hetty Lui McKinnon

Updated October 27, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Ready In
35 min
Rating
5(277)
Comments
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The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration for this bold and textural salad. For high-temperature roasting, cutting the eggplant into chunky pieces optimizes golden, crisp edges with a buttery and silky interior. The vinaigrette is a standout, punchy from the ginger, intensely savory from the miso, with a sweet hum from the mirin. The simplicity of a salad founded on just eggplant and chickpeas makes this an excellent weeknight option, but there are also many ways to add more heft: Incorporate a few handfuls of spinach, add some pan-fried or baked tofu, or toss with some cold soba noodles. 

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Ingredients

Yield:4 servings

For the Eggplant Salad

  • 2 tablespoons vegetable oil

  • 1 tablespoon toasted sesame oil

  • 2 pounds eggplant (about 3 small or 2 medium), trimmed and cut into 1-inch chunks

  • Salt and pepper

  • 2 (15-ounce) cans chickpeas, rinsed

  • 2 scallions, sliced

  • Toasted white sesame seeds 

For the Miso Dressing

  • 2 tablespoons white (shiro) miso paste

  • 2 tablespoons mirin 

  • 2 tablespoons toasted sesame oil

  • 1 tablespoon rice vinegar 

  • 1 garlic clove, finely grated 

  • 1 (1-inch) piece fresh ginger, peeled and grated 

  • 1 teaspoon sugar 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

68 grams carbs; 574 calories; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 27 grams fat; 22 grams fiber; 1151 milligrams sodium; 20 grams protein; 18 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

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    Prepare the eggplant salad: In a small bowl, mix together the vegetable oil and sesame oil. Place the eggplant on a rimmed sheet pan and drizzle with the oil mixture. Season with salt and pepper and toss well to coat. Place in the oven and roast until the eggplant is tender, with golden edges, 20 to 25 minutes. 

  3. Step 3

    Meanwhile, make the dressing: Place the miso, mirin, sesame oil, vinegar, garlic, ginger and sugar in a large bowl and whisk to combine. 

  4. Step 4

    Add the eggplant to the bowl with the dressing, along with the chickpeas and scallions; toss to combine. Taste and season with salt and pepper. Top with sesame seeds and serve.

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Ratings

5 out of 5
277 user ratings
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Comments

Scout277

I made this as written and thought it was very good. I wanted more acid & heat so I added some lime juice and red pepper flakes. It needs quite a bit of salt and black pepper. I understand the recipe suggestion for soba noodles, but I decided to use short pasta (pipe) to conform to the size of the other ingredients. I also think adding the roasted eggplant at time of serving will keep its crisp roasted nature intact. I used both black and white sesame seeds for contrast. Mint or dill also.

Sarah Indianapolis

Whelp, I threw 1/2 the chickpeas onto the sheetpan with about 15 min to go. All just steamed together (and I had to pull it out since the rest of dinner was ready). So I’ll try a different method next time. Didn’t have enough eggplant so subbed in some oyster muchroom as it has a similar volume and texture. We liked the mushrooms much better than the eggplant…as per protocol. Dressing is a keeper! Drizzled some on the salmon filets too!

Sarah Indianapolis

Looks perfect for our eggplant harvest! Think I might roast up 1/2 of the chickpeas alongside for some extra texture.

amd127

This recipe feels half baked but it turned out well with some adjustments. Initially, I followed it as written except for patting all of the chickpeas dry and air frying half of them with salt and white pepper (kept the crispy ones on the side until right before serving). Once I mixed it together I ended up adding a decent amount of lime and salt, as well as fresh basil and mint. I forgot to buy soba noodles so I served it over rice- which I also ended up air frying into crispy rice. Added more lime, herbs, sriracha, a drizzle of fish sauce, and a little chili crisp right before serving. It ended up being quite good but as written I found it to be in need of texture and brightness. I don’t think soba noodles would be bad for a cold salad option but would double the dressing and add acid.

Annette

Didn’t have enough eggplant, so I added carrots and zucchini to roast together, then mixed with the dressing and garbanzos after cooking. Served over lettuce; it was divine.

Dina

This was so good! Ditch the noodles rice or whatever & grab a spoon! I chopped up tofu cubes & tossed them with the eggplant. The dressing is SO GOOD. I have to stop myself !

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