Miso Lime Eggplant and Quinoa, Broccoli and Edamame Salad
Ingredients
- 2 medium eggplants, cut into 1cm slices
- 1 head of broccoli, cut into small florets
- 1 cup edamame
- 1 ½ cups cooked quinoa
- Extra Virgin Olive Oil
- Salt and pepper
- Sesame seeds and chopped mint to serve
Miso lime sauce
- 4 Tbsp white miso paste
- 2 tsp maple syrup
- 1 Tbsp tamari or soy sauce
- Juice of 1 lime
- 1 tsp sesame oil
- 1 Tbsp ginger, finely grated
- 2 cloves garlic, pressed
Salad dressing
- 2 Tbsp crunchy peanut butter
- 1 tsp chili flakes
- 1 garlic clove, pressed
- 2 Tbsp maple syrup
- 2 Tbsp tamari or soy sauce
- 2 Tbsp sesame oil
- 1 tsp ginger, finely grated
- Juice of 1 lime
Method
1 .Preheat oven to 180C. Line 2 baking trays with baking paper.
2. Make the miso lime sauce by combining all of the ingredients in a small bowl and mixing well.
3. Make the salad dressing by mixing all of the ingredients in a small bowl and mixing well.
4. Lightly score the flesh of the eggplant slices, this will help the flavour to disperse throughout the eggplant.
5. Lay the eggplant slices on the baking tray and brush with the miso lime sauce. Bake for ~15 – 20 minutes until softened. Remove from oven and allow to cool.
6. Meanwhile steam the broccoli for a few minutes until it turns bright green. Add the broccoli to a bowl of cold water.
7. Add the edamame to the boiling water used to steam the broccoli. Blanch for 4 minutes and the add to the bowl of cold water. Drain and set aside.
8. Add the broccoli, edamame and quinoa to a bowl and gently mix in some of the salad dressing.
9. Divide the quinoa salad among plates. Add eggplant and salad leaves.
10. Sprinkle with mint, sesame seeds and serve with a wedge of lime.
11. Offer additional dressing on the side. It will be used, trust me!