Eggplant Salad With Mustard-Miso Dressing
Eggplant is actually a fruit, not a vegetable, and belongs to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Eggplant Salad With Mustard-Miso Dressing
Ingredients
Instructions
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Preheat the grill or oven to 400°F (200°C).
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Slice the eggplant into 1/2-inch thick rounds.
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Brush the eggplant slices with olive oil and season with salt and black pepper.
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Grill or roast the eggplant slices for about 10 minutes on each side, until tender and lightly browned.
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In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and cilantro.
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In a small bowl, whisk together the lemon juice, Dijon mustard, white miso paste, and maple syrup to make the dressing.
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Drizzle the dressing over the salad and toss to coat.
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Arrange the grilled or roasted eggplant slices on top of the salad.
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Sprinkle with toasted sesame seeds.
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Let the salad rest for 10 minutes before serving.
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Serve the eggplant salad with mustard-miso dressing and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
