Miso Grilled Eggplant Quinoa Salad

This may be a labour intensive salad which calls for a varsity of ingredients but the concoction of all the ingredients combined together results in a unique salad boasting with healthy goodness.

INGREDIENTS:

• 2 large eggplants, quartered and criss-crossed on flesh
• 1 cooked corn cob
• 1 bunch coriander
• 1 cup cooked quinoa
• 2 chopped shallots
• 1 lime
• 1 lemon juice
• 1 green pepper
• sesame oil
• extra virgin olive oil
• 6-8 roasted almonds, crushed

MISO DRESSING:

• 2 tablespoon white miso
• 1-2 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoon honey
• 1/2 fresh lemon juice
• 1 tablespoon sesame oil
• 1 tablespoon olive oil

METHOD:

1) Preheat oven to 200 degree celsius. Brush the miso dressing on the criss-crossed eggplant that has been quartered. Bake 20 minutes until golden.

2) Mix quinoa with rest of ingredients. Add rest of miso dressing. Season more if needed. Serve with eggplants. Garnish with spring onion, cilantro, and a drizzle of sesame or olive oil.