Sticky Eggplant and Roasted Miso-Chickpea Salad
with edamame and Asian-style dressing
This recipe[e provides 315 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
½ piece
Eggplant
½ pack
Chickpeas
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
20 g
Ginger stir-fry sauce
(Contains: Gluten, Soja, Sesamzaad)
20 g
East Asian-style sauce
(Contains: Gluten, Tarwe, Soja)
½ piece
Persian cucumber
½ head
Butter lettuce
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pistachenoten, Sesamzaad)
25 g
Edamame
(Contains: Soja)
¼ piece
Lime
½ sachet(s)
Sweet chili sauce
5 g
Thai basil
Not included in your delivery
½ tablespoon
[Reduced salt] soy sauce
¾ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Chop the onion into half rings.
- Cut the eggplant in half lengthways, then score the flesh in a criss-cross pattern.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat and fry the onion with the eggplant for 4 minutes per side, covered.
- In a small bowl, mix half of the white miso paste* with the East Asian-style sauce and sweet chili sauce.
- Remove the eggplant from the wok or deep frying pan.
- Pour the marinade into the wok or deep frying pan and cook for 1 minute, or until the marinade has thickened.
- Add the eggplant back to the pan, face-down, and coat it with the marinade. Turn off the heat.
*Take care, this ingredient is salty! Use as preferred.
- Rinse the chickpeas in a sieve under cold water and allow them to drain, then pat dry with kitchen paper.
- In a large salad bowl, combine the remaining miso paste with a light drizzle of sunflower oil. Add the chickpeas to the salad bowl and coat with the miso mixture.
- Transfer the chickpeas to a parchment-lined baking sheet. Season with salt and pepper, then toss well to coat and roast in the oven for 15 - 20 minutes.
- Place the eggplant face-up in an oven dish and pour over the marinade from the pan. Scatter over the sesame seeds.
- Roast the eggplant in the oven for 10 - 15 minutes.
- Chop the butter lettuce and roughly chop the salted peanuts.
- Halve the cucumber and remove the seeds, then slice into crescents.
- Cut the lime into wedges.
- In the same large salad bowl, stir in the juice of one lime wedge per person, the Ginger stir-fry sauce and soy sauce (see pantry for amount).
- Add the butter lettuce and edamame to the salad bowl, then toss everything to combine.
- Finely chop the Thai basil.
- Serve the salad on deep plates.
- Serve the eggplant on top along with the roasted chickpeas.
- Garnish with the Thai basil, salted peanuts and a lime wedge.
