Natasha Corrett‚Äôs grilled aubergine miso salad

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Natasha Corrett’s Grilled Aubergine Miso Salad

This delightful grilled aubergine miso salad is a perfect blend of smoky, savory, and umami flavors. The tender aubergines are beautifully complemented by a rich miso dressing, making it a standout dish for any occasion. Whether you’re serving it as a main or a side, this salad is sure to impress with its unique taste and vibrant presentation.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

2 large aubergines, sliced into 1/2-inch rounds
2 tablespoons olive oil
1 tablespoon sesame seeds, toasted
2 spring onions, finely sliced
1 tablespoon fresh coriander, chopped
Salt and pepper to taste
For the miso dressing:
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
2 tablespoons water

Instructions

Prepare the aubergines by brushing each slice with olive oil and seasoning with salt and pepper.
Grill the aubergine slices on a preheated grill or grill pan over medium heat for about 5 minutes on each side, until they are tender and have grill marks.
Mix the miso dressing by combining the miso paste, rice vinegar, soy sauce, honey, ginger, and water in a small bowl. Whisk until smooth.
Arrange the grilled aubergine slices on a serving platter.
Drizzle the miso dressing over the aubergines.
Sprinkle the toasted sesame seeds, spring onions, and fresh coriander over the top.
Serve immediately, either warm or at room temperature.

Additional Notes

For a spicier kick, add a pinch of chili flakes to the miso dressing. You can substitute aubergines with zucchini for a different flavor profile. This salad pairs well with grilled fish or chicken for a complete meal.