Roasting brings out amazing qualities in vegetables – especially with squash and eggplant. High heat creates little cubes of excellence – caramelized and golden on the outside and meltingly soft on the inside.
This tahini miso dressing is vegan luxury. Savory and creamy, it’s a lovely way to tie together a salad of warm roasted vegetables and fresh green herbs. I used cilantro, but you can use parsley or a combination of the two.
This salad makes a great side dish or a whole meal when served over a bed of rice or quinoa with some toasted flaked almonds.
Tahini Miso Dressing
- 1/4 cup tahini
- 1 tablespoon miso
- 1 tablespoon fresh lemon juice
- 1/4 cup warm water
Place all ingredients in a jar with a lid and shake to combine until smooth. Using warm water instead of cold helps with this.
Roasted Eggplant & Butternut Salad
- ½ medium butternut squash/pumpkin, cut into 1-inch cubes
- 1 large eggplant, cut into 1-inch cubes
- olive oil
- fresh cilantro/coriander or parley, finely chopped
Heat oven to 425F/220 C.
In a large bowl toss butternut cubes with a glug* of oil and a pinch or two of salt.
Spread butternut out over a baking sheet and place in the oven. Roast for 20-25 or until golden grown and tender.
After you place the butternut in the oven, toss the eggplant with oil and salt.
Spread onto another baking tray and place in the oven. Roast for about 15-20 minutes, or until golden and tender.
Remove from the oven and allow to cool for about 5 minutes.
Combine the eggplant and butternut and top with chopped cilantro/coriander or parsley.
Drizzle on the tahini miso dressing and serve warm or at room temp.
*glug is a technical term meaning approximately 1 tablespoon – sometimes it’s more, sometimes it’s less. The important thing is that the vegetables are lightly coated but not soaked in the oil.