EGGPLANT SALAD WITH MUSTARD-MISO DRESSING
Steps:
- Trim the eggplant and cut it into 1-inch cubes. (If the eggplant is large, sprinkle with salt, put in a colander, and let it sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
- Bring a large pot of water to a boil and add salt. Immerse the eggplant in the boiling water and cook until tender, about 5 minutes. Drain well and set in a colander to cool. (You can refrigerate the eggplant, covered, for up to a day at this point. Bring it back to room temperature before proceeding.)
- Dry the eggplant with paper towels. Whisk together the miso, soy sauce, and mustard in a serving bowl. Add the eggplant along with salt and cayenne, then toss. Taste and adjust the seasoning if necessary. Serve with the lemon wedges.
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Khan gulkhan Gulkhan
[email protected]Overall, I thought this salad was just okay. The eggplant was bland and the dressing was too tangy. I wouldn't make it again.
Imran arian Imran arian
[email protected]I found the dressing to be a bit too strong for my taste. I would recommend using less mustard and miso paste next time.
Saul Castillo
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing, and it's a great dish to serve at a special occasion dinner.
Ijlal Malik
[email protected]I'm not a huge fan of eggplant, but this salad was surprisingly good. The dressing really makes the dish, and the eggplant is roasted to perfection.
Ezequiel Huizar
[email protected]This salad is a great way to use up leftover roasted eggplant. I always have some on hand in my fridge, so I can easily whip up this salad whenever I need a quick and healthy meal.
Kenny Winstanley
[email protected]I love the smokiness of the roasted eggplant in this salad. It pairs so well with the tangy dressing. I also appreciate that this salad is gluten-free and vegan, so it's a great option for people with dietary restrictions.
Matei Ohriniuc
[email protected]This is one of my favorite eggplant recipes. It's so easy to make and always turns out delicious. The mustard miso dressing is the perfect complement to the roasted eggplant.
Ali Zack
[email protected]I've made this salad a few times now and it's always a winner. The dressing is so versatile, I've used it on other salads and even as a marinade for grilled vegetables.
michael mctaggart
[email protected]This salad was a big hit at my summer potluck! Everyone loved the unique flavor combination and the vibrant colors. It was a refreshing and light dish that was perfect for a hot summer day.
Ramone Francis
[email protected]Loved this recipe! The eggplant was so tender and flavorful, and the dressing was the perfect balance of tangy and sweet. I added a little bit of crumbled feta cheese on top, and it was perfection!
MR MINO
[email protected]This salad was super easy to make and turned out delicious! The dressing was tangy and flavorful, and the eggplant was roasted to perfection. I served it with grilled chicken and it was a hit!
Hanzla Khattak
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The mustard miso dressing was so flavorful, and it really brought out the best in the eggplant. I'll definitely be making this again!
Tirivaviri Gore
[email protected]This eggplant salad with mustard miso dressing was a delightful dish! The flavors of the roasted eggplant, tangy mustard, and savory miso complemented each other perfectly. The salad was a great balance of textures, with the tender eggplant and crunc