Miso roast sprout and eggplant salad

This quirky salad will be the talking point of your next meal. Think miso-glazed eggplants and caramelised brussels sprouts with a sprinkling of tangy pomegranate seeds and a subtle chilli kick...yum!

  • 15 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


Miso roast sprout and eggplant salad
  • 1/4 cup white miso
  • 1/4 cup maple syrup
  • 2 tablespoon olive oil
  • 1/2 teaspoon mixed spice
  • 5 lebanese eggplants, halved
  • 500 gram trimmed, halved brussels sprouts
  • 1/3 cup pomegranate seeds
  • 1 long green chilli, sliced
  • 1/2 cup red-vein sorrel
  • lime wedges, to serve


Miso roast sprout and eggplant salad
  • 1
    Preheat oven to 200°C.
  • 2
    In a large bowl, combine white miso, maple syrup, olive oil and mixed spice.
  • 3
    Score cut-side of eggplants in a criss-cross pattern. Brush half miso mixture over cut-side. Place on a lined oven tray, cut side up. Roast for 30 minutes until cooked through.
  • 4
    Meanwhile, on a second tray, toss brussels sprouts in remaining miso. Roast for 15 minutes until caramelised.
  • 5
    Serve eggplants and sprouts scattered with pomegranate seeds, chilli and red-vein sorrel. Accompany with lime wedges.

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