Vegan Miso Potato Salad with Grilled Aubergine
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesThis dish brings together tender new potatoes, golden grilled aubergine, and a rich, umami-packed dressing made with red miso, garlic, mustard, and balsamic vinegar. Perfect as a warm salad or light main, this relaxing cooking experience is ideal for mindful mealtimes.
Ingredients
500g cooked new potatoes
1 baby gem lettuce
1 aubergine (sliced)
½ tsp cayenne pepper
Ground rock salt & black pepper
Rapeseed oil
- For the Dressing:
50g chopped spring onions
3 grated garlic cloves
1 tbsp red miso paste
1 tsp Dijon mustard
1 tsp balsamic vinegar
Rapeseed oil (or olive oil if needed)
Ground rock salt & pepper
Directions
- Boil potatoes with salt, simmer for 25 minutes.
- Make the dressing by sautéing garlic and red miso in oil, add spring onions and cook until soft.
- Grill aubergine slices until golden and season with cayenne and salt.
- Add mustard and balsamic vinegar to dressing, stir and season.
- Halve the potatoes, mix with dressing.
- Layer baby gem leaves in a bowl, top with dressed potatoes and grilled aubergine.
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