Delicious Miso-Glazed Eggplant & Quinoa Salad Recipe

Miso Glazed Eggplant with Quinoa Salad

Today, I’m excited to share a unique and flavorful vegetarian dish that combines the richness of miso with the freshness of eggplant and quinoa. This recipe is perfect for a light summer dinner or a colorful side for a weekend barbecue.

Ingredients:

• 2 Japanese eggplants (300g)
• 3 tbsp white miso
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 cup cooked quinoa (185g)
• 1 small cucumber, diced (100g)
• 1 cup cherry tomatoes, halved (150g)
• 2 tbsp fresh mint, chopped
• 1 lemon, juiced
• 2 tbsp olive oil
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• mixing bowl
• whisk
• grill pan
• knife

Start by preheating your oven to 400°F (200°C). Cut the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern. In a small bowl, whisk together the white miso, mirin, and soy sauce. Brush the miso glaze over the eggplants, making sure to coat them evenly. Place the eggplants on a baking sheet and roast in the oven for 20-25 minutes, or until tender and caramelized.

While the eggplants are roasting, prepare the quinoa salad. In a large mixing bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, and chopped mint. Drizzle the salad with olive oil and lemon juice, then season with salt and pepper. Toss everything together until well combined.

Once the eggplants are done roasting, heat a grill pan over medium-high heat. Place the eggplants cut side down on the grill pan and cook for 2-3 minutes, or until grill marks appear.

To serve, place a generous scoop of the quinoa salad on a plate and top with a miso-glazed eggplant half. Drizzle any remaining miso glaze over the eggplants for extra flavor. Enjoy this colorful and nutritious dish with friends and family!

Total weight of the cooked dish: 835g
Number of servings: 4
Average weight of one serving: 210g
Approximate calorie count per serving: 250 calories

Pro tip: For an extra burst of freshness, sprinkle some crumbled feta cheese on top of the quinoa salad before serving. The salty tang of the feta pairs beautifully with the sweet and savory miso-glazed eggplant.

I hope you give this Miso Glazed Eggplant with Quinoa Salad a try and have fun experimenting with different ingredients to make it your own!