Why Miso Eggplant and Bean Shoot Salad?
During winter I love drink hot miso, I love the robust salty flavour and the way it fills me up when I get one of those snack attacks but don’t want to attack the waist line.
Come spring and summer however and I find that I am not as inspired to satisfy my miso cravings with a hot beverage.
This summer I don’t plan on missing out.
This salad is my first miso summer inspired recipe and it is already a favourite.
Fried eggplant not only has a great texture to it, but also a great flavour. Don’t worry too much about the oil-frying factor in this salad. If your oil is hot enough the eggplant will crisp without getting too soggy and oily. Plus any excess oil from the eggplant flavours the dressing, which purposely has none.
Enjoy this salad as a light lunch or matched with any Japanese inspired dishes.
1x 400g eggplant, cut into 3 cm cubes
250g cherry tomatoes cut in half
100g bean sprouts (Chinese mung bean shoots)
Picked coriander leaves for garnish
For the dressing
1 teaspoon red/white miso paste
1 tablespoon soy sauce
2 tablespoons white vinegar
1 teaspoon caster sugar
1 teaspoon freshly grated ginger
In a large frying pan heat 1 cm of vegetable oil until smoking hot. Carefully add the egg plant (they may spit a little) and cook for 8 minutes or until golden brown, making sure to turn them every few minutes or so. Remove and drain on absorbent paper.
In the meantime in a bowl whisk together the ingredients for the dressing until the sugar and miso dissolve. Season with a little salt and plenty of pepper.
In a large bowl toss the tomatoes, bean sprouts eggplant and dressing and garnish with coriander leaves.
Serves 4 as a side.