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Eggplant & Kale Salad with Miso Dengaku Dressing

in Blog 14 Jan 2020

Everyone knows eating vegetable salads are good for you.

Low in calories and loaded with vitamins, minerals, fibers and antioxidants, preventing and reducing the risk of disease, providing many significant health benefits such as supporting a healthy heart and digestive system.
This in time reduces cholesterol, keeping blood sugar balanced and boosting the immune system.

But salad sometimes can be boring if it’s the same thing everyday, lettuce, tomato, cucumber!

So today, I want to share my favorite salad recipe using super food kale and eggplant that will make your summer salads more delicious!
This salad goes really well with miso dengaku dressing since eggplant and miso are just an incredible flavor combination!!

*What is Miso dengaku?

You might have seen miso dengaku in Japanese restaurants.
Miso dengaku is a sweet and savory miso paste that glazes dishes with the ingredients such as tofu, daikon, konnyaku and of course with eggplant. It has been enjoyed in Japan since the 1500’s.

As I’m Japanese and I love our traditional flavor, so why not introduce our flavor to you?

With this recipe, you can eat the veggies in style and never get bored with salads!
Actually, I could eat this salad every single day!!!


Eggplant & Kale Salad with Miso Dengaku Dressing

Serves: 4 servings
Cooking: 60 minutes


・1/2 bunch kale (200 to 250g)
・1 large eggplant (300g)
・1 red & 1 yellow medium size capsicum
・4 to 5 radishes
・1/4 cup quinoa
・1/4 cup mix seeds (pumpkin seeds, pine nuts, sunflower seeds)

For miso dengaku dressing
・4 tablespoons miso paste
・4 tablespoons raw sugar
・2 tablespoons soy sauce
・2 tablespoons cooking sake
・3 tablespoons white vinegar


1. To make the dressing, place miso paste, sugar, cooking sake and soy sauce in a small saucepan and simmer for a couple of minutes over low heat stirring constantly to remove lumps. Set aside to cool.
Once it cools down, add vinegar into the mixture and mix well until smooth.

2. To make salad, wash kale well and remove tough ribs from the kale, chop it into bite-sized pieces.
Place the kale in a large serving bowl and sprinkle a pinch of salt. Massage kale with your hands to make the kale tender and improve the flavor.

3. Rinse quinoa under running water in a fine mesh colander gently rubbing the seeds together and drain well.
Bring 1/2 cup water to a boil in a saucepan and add quinoa. Reduce the heat to medium-low and cook until the water is all absorbed and quinoa is tender, about 15 minutes. Remove from the heat, cover with lid and let the quinoa steam for 5 minutes.
*In this steaming process, the quinoa pops open into fluffy quinoa.

4. Cut the eggplant in half, lengthwise and crosswise.
Then cut into 4 lengthwise pieces starting in the middle.
You will have 16 pieces.
5. Heat 1 tablespoon of olive oil in a large pan.
Lay out the eggplant slices and fry over medium heat for 3 to 4 minutes until golden brown.
Flip over and drizzle another tablespoon of oil into the pan.
Continue to fry for another 3 to 4 minutes. Remove from the heat and set aside.
6. Cut the capsicums in thin long length.
Slice radishes thinly.
7. Toast the seeds in a pan over medium heat.
Cook stirring often until the seeds turning lightly golden at the edges, about 5 minutes. Set aside.

8. Add sliced capsicums, eggplant and radishes on kale in a salad bowl.
Sprinkle quinoa and toasted seeds. Pour the dressing over the salad. Toss until all the ingredients are evenly coated with dressing. Enjoy!


– Any leftover miso dengaku dressing can be used for marinating meat.

Hope you like and enjoy this recipe!

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