Miso Eggplant Salad With Chickpeas
Hetty Lui McKinnon published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A bold, textural salad of high-temperature roasted eggplant, chickpeas, and scallions tossed in a punchy miso-ginger vinaigrette sweetened with mirin. The eggplant develops golden, crisp edges while remaining buttery and silky inside.
- Time
- 35 minutes
- Equipment
- Oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame, soy, and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 14 g
- 6 g
- 480 g
- 30 g
- 8 g
- 30 g
- 30 g
- 25 g
- 15 g
- 3 g
- 6 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 1.57 kg before cooking, which is about 395 g per serving.
Steps
Heat the oven to 425°F (220 °C).
In a small bowl, mix together the vegetable oil and 1 tablespoon of toasted sesame oil.
Place the eggplant chunks on a rimmed sheet pan and drizzle them with the oil mixture.
Season the eggplant with salt and pepper, then toss well so the pieces are evenly coated.
Place the sheet pan in the oven and roast the eggplant until tender with golden edges, 20 to 25 minutes.
Meanwhile, make the dressing. Place the miso, mirin, 2 tablespoons of toasted sesame oil, rice vinegar, garlic, ginger, and sugar in a large bowl.
Whisk the dressing ingredients together until combined.
Add the roasted eggplant to the bowl with the dressing, along with the chickpeas and sliced scallions.
Toss everything together until the eggplant, chickpeas, and scallions are coated in the dressing.
Taste and season with additional salt and pepper as needed.
Top the salad with toasted white sesame seeds and serve.
Notes
The source suggests optional additions for a more substantial salad, including a few handfuls of spinach, pan-fried or baked tofu, or cold soba noodles. These additions are not included in the authoritative ingredient list. The source does not provide storage or reheating instructions.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 460
- Protein
- 15 g
- Carbs
- 55 g
- Fat
- 22 g
- Fiber
- 17 g
Where the calories come from
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