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Miso aubergine summer salad recipe

Miso aubergine summer salad recipe

1 rating

Let your guests dig into this easy-to-assemble aubergine starter at your next barbecue while you appreciate just how easy it was to make. You can prepare the courgette and tomato salad beforehand and, when you’re ready to eat, the miso aubergines need just 15 minutes over the hot coals. See method

  • Serves 4
  • Takes 25 mins plus marinating
  • 214 calories / serving
  • Healthy
  • Vegan
  • Dairy-free

Ingredients

  • 3 tbsp miso paste
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp sesame seeds (toasted, if you like)
  • 1 tbsp reduced-salt soy sauce
  • 2 aubergines, halved lengthways
  • 5 tomatoes on the vine, roughly chopped
  • 250g pack Tesco Finest mixed baby tomatoes, roughly chopped 
  • 1 small courgette, cut into ribbons
  • 30g pack coriander, roughly chopped
  • 2 x 3cm thick slices sourdough bloomer
  • 3 spring onions, thinly sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    900kj
    214kcal     11%

  • Fat

    5g 7%

  • Saturates

    1g 5%

  • Sugars

    14g 15%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 29.9g Protein 8.8g Fibre 7.5g

Method

  1. Prepare your BBQ to hot or preheat the grill to high.
  2. Whisk together the miso, maple syrup, rice vinegar, sesame oil, sesame seeds, soy sauce and 2 tbsp boiling water until smooth.
  3. Score a diamond pattern into the cut side of the aubergines, roughly 1cm between each cut. Ensure you don’t cut the whole way through. Spoon half of the marinade over the cut-side of the aubergines, encouraging it to drip into the cuts. Set aside to marinate for 15 mins.
  4. Meanwhile, in a large bowl, toss together the tomatoes, courgette ribbons, coriander, saving a little to garnish, and the remaining dressing. Set aside to allow the flavours to infuse.​
  5. Ensure your BBQ or grill is hot. Add the aubergine, cut-side down first and cook for 5-8 mins either side until visibly charred and starting to soften. Char both sides of the bread for 2-3 mins. Alternatively, toast the bread under the grill until slightly blackened and grill the aubergines for 15 mins.
  6. Once cool enough to handle, tear the charred bread into chunks and toss through the tomato salad. Spoon onto a serving platter and top with the aubergines.
  7. Serve sprinkled with spring onions and the remaining coriander.​

Tip: Whilst this salad is best enjoyed fresh, it can be made up to 2 hours in advance and served cold.

See more Aubergine recipes

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