Natasha Corrett’s grilled aubergine miso salad
- July 2016
- Serves 2
- Hands-on time 20 min
The umami flavour of miso takes this dressing to another level. Natasha Corrett uses it to coat grilled aubergine, spinach and gluten-free quinoa to make a filling meat-free meal.
- Vegan recipes
- Vegetarian recipes
- 16.5g (2.2g saturated)
- 34.8g (5.5g sugars)
For the salad
- 280g aubergine, sliced into 0.5cm discs
- 1 tbsp sunflower oil
- 190g cooked quinoa (100g uncooked weight)
- 70g spinach
- Finely grated zest ½ lime
- 1 tsp sesame seeds
- 25g chopped fresh coriander
- 1 large or 2 small spring onions, finely chopped
- ½ red chilli, finely chopped
For the miso dressing
- 1½ tbsp brown rice miso (from Waitrose and health food shops)
- 1½ tsp toasted sesame oil
- Juice 1 lime
- Heat a griddle or frying pan over a medium heat. Put the aubergine slices into a bowl with the sunflower oil and salt and toss with your hands so each slice is lightly coated.
- Cover the pan in a layer of aubergine (you may need to do this in 2 batches), then cook for about 2 minutes on each side or until they start to get char marks. Transfer to a bowl, then stir in the quinoa.
- Whisk all the dressing ingredients in a small bowl with 3 tbsp water until smooth. Boil the kettle and put the spinach in a colander in the sink.
- Pour the boiling water over the spinach, then press out any excess water with a spoon. Stir the dressing into the aubergine mixture, then add the spinach, lime zest, sesame seeds, coriander, onion and chilli.
Recipe from Honestly Healthy in a Hurry by Natasha Corrett.
The miso dressing can be used to make anything taste great.
Use courgettes if you don’t have aubergine.
Make the salad a few hours in advance and keep chilled, but dress just before serving.
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