Miso Marinated Aubergine and Seaweed Salad with an Asian Dressing

Miso Marinated Aubergine and Seaweed Salad with an Asian Dressing
Vegan, Vegetarian, Dairy Free
Once cooled, store in an airtight container in the fridge. Enjoy within 3 days.

If you've been reading our blog, you'll have seen these recipes feature in our August Staff Lunch! Using ingredients from our new Clearspring Range combined with our own Indigo Herbs products we created a menu that included this beautiful miso marinated aubergine and delicious seaweed salad.

Created by Amanda Williams

  • 2 large mixing bowls
  • 2 small mixing bowls
  • Casserole dish
  • Mesh sieve


Miso Marinated Aubergine

  1. Begin by removing the tops of the aubergine and partially peeling the skin; peel a section lengthways, then leave a section and so on, until you're left with a striped effect (if using a Japanese aubergine, no need to peel). Cut the aubergine lengthways into strips.
  2. Place the strips of aubergine into a large bowl and salt generously. Set aside to sweat for around 45 minutes.
  3. While the aubergine is sweating, prepare the miso marinade. In a small mixing bowl combine miso paste, sunflower oil, mirin and coconut sugar and mix together well.
  4. After 45 minutes, the aubergine is ready to be marinated. Preheat the oven to 180 degrees. Discard any liquid left at the bottom of the aubergine bowl, squeeze each strip to remove any excess water and place into a casserole dish.
  5. Add the miso mixture to the aubergine and mix with your hands until each strip is coated. Lay the aubergine evenly in the casserole dish and roast for 30 minutes, or until brown and slightly crisped at the edges. Enjoy with your favourite whole grain!

Seaweed Salad and Sesame Tamari Dressing

  1. In a large mixing bowl combine all the dried seaweed and add enough hot water to cover. Set aside to soak for 30 minutes.
  2. In a separate bowl, combine the remaining ingredients - toasted sesame oil, tamari, brown rice vinegar and mirin and mix.
  3. After 30 minutes the seaweed will have softened and will be ready to eat. Drain through a mesh sieve and rinse with cold water a few times.
  4. Place the seaweed back into the bowl and pour in the dressing, mixing thoroughly until all the seaweed is coated. Enjoy with the miso marinated aubergine, over rice or simply on it's own!


  • Salting your aubergine will soften it, reducing the cooking time and it also gets rid of any potential bitterness.
  • If you can only find one or two types of seaweed, we suggest using either hijiki or arame plus wakame.
  • To make the mixed sushi rice, cook both brown sushi rice and white sushi rice together, following packet instructions. Dry toast black sesame seeds ina  pan until fragrant and popping, then simply mix in to the rice!
Roasted Miso Aubergine Miso Aubergine and Sushi Rice Miso Aubergine, Seaweed Salad and Steamed Spinach

Click to enlarge

10 September 2020 - 4:06pm