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Miso Roasted Eggplant With Seaweed Quinoa Salad And Ponzu Dressing
DELECTABILIA23Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (large)
- 1 red pepper (large)
- 2 Tbsp. olive oil
- 3 Tbsp. red miso
- 2 Tbsp. mirin
- 2 Tbsp. sake
- 1 Tbsp. brown sugar
- 2 tsp. sesame oil
- 1 tsp. salt
- 1/2 cup lemon juice
- 1/4 cup lime juice
- 1/4 cup rice wine vinegar
- 1/4 cup mirin
- 1 cup soy sauce
- 1/2 cup kelp (katsuboshi Replace with something like smoked, for a vegetarian version)
- 1/2 cup nori (or karengo)
- 1 cup quinoa (uncooked)
- 1 cup vegetable stock
- 1 cup water
- 100 grams grapes
- 100 grams wakame (or similar)
- 1/2 cup nori (or toasted karengo)
- 2 Tbsp. dressing (ponzu)
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