This is a salad I could eat for breakfast, lunch, and dinner for days at a time before remembering other foods exist—and I'm not just saying that because it comes from another Ella. Said Other Ella (Mills, of Deliciously Ella fame) recommends adding a sliced spicy red pepper at the end before serving, which really takes this to the next level.
Printed with permission from Ella Mills (Woodward)'s Deliciously Ella: The Plant-Based Cookbook: "This salad was a real hit in the deli, and it's one of my go-tos as well. We used to serve it cool, but have recently discovered a new love of serving it warm, straight out the oven, and couldn't recommend that more. The dressing is partly what makes this so good and I use it a lot in other dishes—the ginger, miso, sesame and lime mix is a real winner." —Ella Quittner
2 as a main dish, 4 as a side
For the Salad
medium aubergines (eggplants), chopped into bite-sized chunks
large head of broccoli, chopped into florets
pinch of Chile flakes
handful of coriander (cilantro), chopped
handful of sesame seeds
Salt and pepper to taste
For the Miso Dressing
lime, juiced (you'll use the juice)
thumb-sized piece of ginger, peeled and grated
In This Recipe
Preheat the oven to 240°C (464°F, fan 220°C) .
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 minutes. 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 minutes 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.