By Mark Bittman
- Total Time
- About 30 minutes
- Rating
- 4(157)
- Notes
- Read community notes
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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
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.)
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
157
user ratings
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Private Notes
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Cooking Notes
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.
Caroline A
I added tofu and some honey to balance out the savoriness from all the soy sauce and miso - it was delicious with short grain rice.
Karen NBvW
Agave just as good & lessens impact on a 'compromised' species!
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.
C.
Way too salty
valerie
I probably doubled the dijon and substituted tamari for soy (and doubled it, also). I also broiled eggplant and boiled it to see if it made a difference: no. It is a little salty, but I loved it. And I used the "dressing" on dumplings and it was great.
Matt
Gloppy. Just ok.
rockfanNYC
Very tasty dish. I used a white eggplant I bought the same day from my local farmer's market. However, the miso paste was a little too salty for my tastes. Next time I'll look for one with a lower sodium content. But I'll definitely be making this again.
Karen NBvW
Skip the soy sauce completly. Miso has been indicated as a much healthier 'salt' sub than manufactured one. www.nutritionfacts.org has numerous links to the health aspects of Miso. The lighter the color the less salt in miso. Try a 'whire' or chickpea miso for least amount, red has more & 'brown barley' the most.
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!
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