Miso Mushroom and Eggplant Poke Salad

miso mushroom and eggplant poke salad

Serves: 4-5
Prep Time: 20-25
Cook Time: 15-20

Ingredients:

2-3 cups salad greens
2 eggplants, 1" cubes
3-4 portobello mushrooms, 1" cubes
1 Tbsp miso paste
1 tsp tamari or soy sauce
1/2 lemon, juice
1 Tbsp white wine
2-3 green onions finely sliced
1/4 cup sprouts
2-3 tsp dried hijiki seaweed
1 Tbsp sesame seeds

Directions:

• roast whole eggplant for 10-15 min, cut into cubes when soft
• soak hijiki in warm water, strain once soft (10 min)
• saute mushrooms in frying pan for 3-4 min
• add white wine and half of the lemon juice to saute and cook until mushrooms are tender
• mix miso, tamari, and remainder of lemon together well (should be slightly thick but not pasty)
• in a small bowl, toss mushrooms and eggplant with miso sauce
• in a serving bowl or plate, place salad greens on the bottom, top with mushroom and eggplant mixture
• sprinkle mushroom and eggplant with sesame seeds
• add green onions followed by sprouts and top with hijiki

Potential Alternatives:

• try it with other vegetables (e.g. roasted red peppers, brussel sprouts)
• add wasabi to the miso mixture for a kick

Source: modified from Vegetarian Times July/August 2013- Portobello Poke recipe