Eggplant Salad With Mustard-Miso Dressing

By Mark Bittman

Eggplant Salad With Mustard-Miso Dressing
Sabra Krock for The New York Times
Total Time
About 30 minutes
Rating
4(163)
Comments
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Featured in: Meaty and Mighty

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Ingredients

Yield:4 servings
  • 1pound eggplant
  • Salt and cayenne pepper to taste
  • ⅓cup white or other miso, or to taste
  • 1tablespoon soy sauce, or to taste
  • 1tablespoon Dijon mustard, or to taste
  • Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

79 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 1119 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil and salt it. Trim the eggplant and cut it into 1-inch cubes. Boil the eggplant until tender, 5 to 10 minutes. Drain and cool in a colander. (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)

  2. Step 2

    Whisk together the miso, soy sauce and mustard in a serving bowl. Add the eggplant along with salt and cayenne to taste, then toss. Taste and adjust seasoning if necessary, and serve with the lemon wedges.

Ratings

4 out of 5
163 user ratings
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Comments

Chrissie

This was delicious!

Steamed the eggplant instead of boiling, to refrain from having to drain it later on.

Added a touch of sesame oil to the dressing. The eggplants really soak it up!

Liz

I roasted the cubed eggplant for deeper flavor. I added a glug of olive oil to the dressing, which even so was thick and gloopy-- which looked like peanut butter but was weirdly cheesy-tasting, and rather to my surprise, completely delicious. A worthy experiment for the vegan-curious. Next time I'll have a crispy topping handy, like flash-fried parsley maybe, or toasted nuts of some sort.

Anne

Thanks to the other notes, I used 1/4 c miso and then didn’t use all of the dressing. Fragrant, tasty, and not too salty.

Klmm

Mushy eggplant—5 min not done, 7 min very mushy. Will try again w roasted.

aduggan

I only had one small eggplant from my farm share box, but I really wanted to make this so I added garlic scapes, shiitake mushrooms, and zucchini from the share. Cooked all of it in a pan together instead of steaming. Also added a bag of mini potatoes which I did boil and cut in half. AMAZING! The dressing mixture is so yummy and perfect texture for potato salad.

Karen

Not sure this salad has wide appeal but my family got along with it alright. I will continue my search for a superlative eggplant side dish.

Karen NBvW

Using a cast iron skillet or sheet pan w'parchment, cut up eggplant into chunks, 1 - 2 ", sprinkle lightly w'salt, roast in a convection oven @ *400 for 10 min. Remove from oven SPRAY w'a light coating oil on HOT pieces & add cut half cloves garlic if you'd like, toss & spray again, back in oven another 10 min. Softened pieces great w'any other veg. in just about ANYTHING. from cold in a salad to added to a casserole like an Italian Mac & cheese or a 'zippy' Tex-Mex.

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