Miso Roasted Eggplant with Seaweed Quinoa Salad and Ponzu Dressing Recipe | Yummly

Miso Roasted Eggplant With Seaweed Quinoa Salad And Ponzu Dressing

DELECTABILIA
23Ingredients
85Minutes
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Ingredients

US|METRIC
  • 2 eggplants (large)
  • 1 red pepper (large)
  • 2 tablespoons olive oil
  • 3 tablespoons red miso
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • 1/2 cup lemon juice
  • 1/4 cup lime juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup mirin
  • 1 cup soy sauce
  • 1/2 cup kelp (katsuboshi Replace with something like smoked, for a vegetarian version)
  • 1/2 cup nori (or karengo)
  • 1 cup quinoa (uncooked)
  • 1 cup vegetable stock
  • 1 cup water
  • 100 grams grapes
  • 100 grams wakame (or similar)
  • 1/2 cup nori (or toasted karengo)
  • 2 tablespoons dressing (ponzu)
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