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Natasha Corrett’s grilled aubergine miso salad

Name: Natasha Corrett’s grilled aubergine miso salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Cuisine: Chinese recipes
Ingredients: For the salad; 280g aubergine, sliced into 0.5cm discs; 1 tbsp sunflower oil; 190g cooked quinoa (100g uncooked weight); 70g spinach; Finely grated zest ½ lime; 1 tsp sesame seeds; 25g chopped fresh coriander; 1 large or 2 small spring onions, finely chopped; ½ red chilli, finely chopped; For the miso dressing; 1½ tbsp brown rice miso (from Waitrose and health food shops); 1½ tsp toasted sesame oil; Juice 1 lime

By: Natasha Corrett

Published: 8 Sep 16
Updated: 18 Mar 24

Natasha Corrett’s grilled aubergine miso salad

The umami flavour of miso takes this dressing to another level. Natasha Corrett uses it to coat grilled aubergine, spinach and gluten-free quinoa to make a filling meat-free meal.

Easy
July 2016

Test kitchen approved

Serves 2
Hands-on time 20 min

The umami flavour of miso takes this dressing to another level. Natasha Corrett uses it to coat grilled aubergine, spinach and gluten-free quinoa to make a filling meat-free meal.

Nutrition: per serving

Calories: 347kcals
Fat: 16.5g (2.2g saturated)
Protein: 10.5g
Carbohydrates: 34.8g (5.5g sugars)
Fibre: 8.6g
Salt: 1.8g

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Ingredients

For the salad

280g aubergine, sliced into 0.5cm discs
1 tbsp sunflower oil
190g cooked quinoa (100g uncooked weight)
70g spinach
Finely grated zest ½ lime
1 tsp sesame seeds
25g chopped fresh coriander
1 large or 2 small spring onions, finely chopped
½ red chilli, finely chopped

For the miso dressing

1½ tbsp brown rice miso (from Waitrose and health food shops)
1½ tsp toasted sesame oil
Juice 1 lime

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Method

Heat a griddle or frying pan over a medium heat. Put the aubergine slices into a bowl with the sunflower oil and salt and toss with your hands so each slice is lightly coated.
Cover the pan in a layer of aubergine (you may need to do this in 2 batches), then cook for about 2 minutes on each side or until they start to get char marks. Transfer to a bowl, then stir in the quinoa.
Whisk all the dressing ingredients in a small bowl with 3 tbsp water until smooth. Boil the kettle and put the spinach in a colander in the sink.

Pour the boiling water over the spinach, then press out any excess water with a spoon. Stir the dressing into the aubergine mixture, then add the spinach, lime zest, sesame seeds, coriander, onion and chilli.

Recipe from Honestly Healthy in a Hurry by Natasha Corrett.

Recipe from July 2016 Issue

Nutrition

Nutrition: per serving

Calories: 347kcals
Fat: 16.5g (2.2g saturated)
Protein: 10.5g
Carbohydrates: 34.8g (5.5g sugars)
Fibre: 8.6g
Salt: 1.8g

delicious. tips

The miso dressing can be used to make anything taste great.

Use courgettes if you don’t have aubergine.
Make the salad a few hours in advance and keep chilled, but dress just before serving.