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Spicy miso aubergine and broccoli salad

miso aubergine and broccoli salad

Ingredients 13
Servings 2
Time 15 mins


  • For the salad:
  • 1
    large head of broccoli - chopped into florets
  • pinch
    of chilli flakes
  • handful
    of coriander - chopped
  • handful
    of sesame seeds
  • salt and pepper
  • For the miso dressing:
  • 4
    miso paste
  • 1
    lime - juiced
  • 1
    rice vinegar
  • 3
    sesame oil
  • 1
    thumb-sized piece of ginger - peeled and grated
  • 2
    medium aubergines, chopped into bite-sized chunks


45 mins

Preheat the oven to 240ºC (fan 220ºC).

For the dressing, blitz the miso, lime juice, vinegar, sesame oil,ginger and some salt and pepper in a blender until smooth. 

If you don’t have a blender, dissolve the miso paste in a tablespoon of boiling water then stir through the other dressing ingredients.

In a large baking tray, mix the aubergine with the dressing and roast for 30–35 mins. 

At this point, remove the tray from the oven and switch the oven over to the grill setting.

Mix the broccoli florets with the aubergine, then place the tray back in the oven for another 10 mins until the broccoli is lightly charred on top and the aubergine is soft and golden.

Once cooked, remove from the oven, place in a serving bowl and sprinkle with the chilli flakes, coriander and sesame seeds before serving. 

Recipe extract from Deliciously Ella The Plant-Based Cookbook by Ella Mills, published by Hodder&Stoughton on 23rd August priced 330.00. Photographs by Nassima Rothacker © Hodder & Stoughton.

Deliciously Ella cookbook


Read more on: food24 recipes  |  vegan recipes  |  salad


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