Miso Eggplant Salad With Chickpeas
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.
Prep 35 minServes 4
Ingredients
Instructions
- 1Heat the oven to 425 degrees.
- 2Prepare 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.
- 3Meanwhile, make the dressing: Place the miso, mirin, sesame oil, vinegar, garlic, ginger and sugar in a large bowl and whisk to combine.
- 4Add 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.