Miso Eggplant Salad

These caramelized eggplants really hit the spot with their sweet and salty flavor. A great lunch or dinner option.

Serves: 4 - 6


(use organic ingredients where possible)

  • 6 eggplants, cut in half lengthwise
  • 1 tbsp coconut oil
  • Salt, to taste
  • Black pepper, to taste 


  • 1-2 tbsp shiro miso paste
  • ¼ cup tamari
  • ½ tbsp umeboshi plum vinegar
  • 1-2 tbsp maple syrup
  • 1 tbsp ginger, grated
  • Salt, to taste
  • Black Pepper, to taste 


  • 1-2 shallots, finely sliced
  • 2 spring onions, finely sliced
  • Handful coriander leaves
  • ¼ white cabbage, finely shaved
  • Salt, to taste
  • Black Pepper, to taste 


  1. To prepare the marinade, whisk together all the ingredients with a splash of water. Set aside.
  2. To prepare the eggplant, preheat your oven to 340°F (175°C).
  3. Line a tray with baking paper and set aside.
  4. Season the eggplant halves with salt and pepper.
  5. Brush a pan with coconut oil, heat on medium-high and brown the eggplants.
  6. Remove the eggplants from the heat and make slits in the flesh.
  7. Transfer the eggplants to the lined tray and brush with the dressing.
  8. Bake in the preheated oven for 20-30 minutes. The eggplants are done when caramelized in colour and soft.
  9. Remove from the oven, transfer to the serving plates and allow to rest.
  10. To prepare the garnish, mix together the veggies and herbs for the garnish.
  11. Season with salt and pepper top the eggplants and serve.
Audio Languages: English
Subtitles: English