Miso Aubergine and Mushroom Salad
Key Stats¶
30.39 Net Carbs per Serving
Prep Time: 45 minutes
Cooking Time: 25 minutes
Serves: 4 portion
Type: Vegetarian
Source: External Link
Category: Japanese
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Ingredients¶
S.No Ingredient Amount Step 1. Cherry Tomatoes 200 gms Step 2 2. Pink Himalayan Salt 1/2 tsp Step 3 1/2 tsp Step 6 3. Aubergine 1-1.5 Kg(2 Black Large) Step 4 4. Brown Chestnut Mushrooms 400 gms Step 5 5. Garlic 5 cloves Step 6 6. Ginger 2 inch Step 6 7. Smooth Peanut Butter 2 tbsp Step 7 8. Miso 1.5 tsp Step 7 9. Red Chilli Flakes 1/2 tsp Step 7 10. Extra Virgin Olive Oil 2 tbsp Step 7 11. Fresh Mint Leaves 1 bunch Step 10 12. Fresh Coriander Leaves 1 bunch Step 10 13. Lettuce 240 gms(3) Step 10 14. Coconut Cream 100 ml Step 12 15. Fresh Lemon Juice 1 tbsp Step 12
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Cookware¶
- Grater
- Bowl
- Large Baking Tray
- Knife
- Plates
Edamam Link
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Cherry Tomatoes - 200 GMS
Pink Himalayan Salt - 1/2 TSP
Pink Himalayan Salt - 1/2 TSP
Aubergine - 1-1.5 KG
Brown Chestnut Mushrooms - 400 GMS
Garlic - 5 CLOVES
Ginger - 2 INCH
Smooth Peanut Butter - 2 TBSP
Miso - 1.5 TSP
Red Chilli Flakes - 1/2 TSP
Extra Virgin Olive Oil - 2 TBSP
Fresh Mint Leaves - 1 BUNCH
Fresh Coriander Leaves - 1 BUNCH
Lettuce - 240 GMS
Coconut Cream - 100 ML
Fresh Lemon Juice - 1 TBSP
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Steps¶
- Step 1: Preheat the oven to 200°C.
- Step 2: Using knife, cut
200 gms cherry tomatoes into halves. - Step 3: Put the cut tomatoes in a sieve over a bowl, sprinkle with
1/2 tsp Pink Himalayan Salt and let it stand for 30 minutes. - Step 4: Using knife slice each
1-1.5 Kg(2 Black Large) aubergine into three parts and place it on a large baking tray. - Step 5: Now wash and add
400 gms brown chestnut mushrooms , remove stalk to the large baking tray. - Step 6: Using a grater, grate
5 cloves garlic ,2 inch ginger in a bowl and add1/2 tsp Pink Himalayan Salt . - Step 7: Mix in
2 tbsp smooth peanut butter ,1.5 tsp miso ,1/2 tsp red chilli flakes and2 tbsp extra virgin olive oil . - Step 8: Take half of the above mixed paste and rub it on mushrooms and cut aubergine in large baking tray.
- Step 9: Put the large baking tray in oven to bake for 25 minutes.
- Step 10: Chop
1 bunch fresh mint leaves ,1 bunch fresh coriander leaves and240 gms(3) lettuce using knife. - Step 11: Add these to the remaining mix in the bowl
- Step 12: Now add
100 ml coconut cream ,1 tbsp fresh lemon juice and liquid left by standing tomatoes and mix well. - Step 13: Divide the lettuce and tomatoes between 4 plates.
- Step 14: Top with the roasted aubergine and mushroom from the baking tray.
- Step 15: Drizzle over the creamy peanut-coconut sauce.
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source CHERRY TOMATOES 200 GMS 5.38 200 Nutritionix PINK HIMALAYAN SALT 1/2 TSP 0 2.5 Nutritionix AUBERGINE 1-1.5 KG 33 1500 UKDB BROWN CHESTNUT MUSHROOMS 400 GMS 14.8 400 Nutritionix GARLIC 5 CLOVES 2.45 15 UKDB GINGER 2 INCH 0.97 12 UKDB PINK HIMALAYAN SALT 1/2 TSP 0 2.5 Nutritionix SMOOTH PEANUT BUTTER 2 TBSP 5.48 30 Nutritionix MISO 1.5 TSP 1.5 7.5 Nutritionix RED CHILLI FLAKES 1/2 TSP 0.37 2.5 Nutritionix EXTRA VIRGIN OLIVE OIL 2 TBSP 0 30 Nutritionix FRESH MINT LEAVES 1 BUNCH 0.48 30 Nutritionix FRESH CORIANDER LEAVES 1 BUNCH 0.26 30 Nutritionix LETTUCE 240 GMS 2.86 240 Nutritionix COCONUT CREAM 100 ML 53.01 100 Nutritionix FRESH LEMON JUICE 1 TBSP 0.99 15 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Serving Size: 4 portion
>> Cooking Time: 25 minutes
>> Prep Time: 45 minutes
>> Category: Japanese
>> Type: Vegetarian
>> Source: https://www.ocado.com/webshop/recipe/Miso-Aubergine-and-Mushroom-Salad-/232096
>> Image: recipe_009_Miso_Aubergine_and_Mushroom_Salad.jpg
>> Image-Caption: Miso Aubergine and Mushroom Salad (image from source recipe)
Preheat the oven to 200°C.
Using #knife{}, cut @cherry tomatoes{200%gms} into halves.
Put the cut tomatoes in a sieve over a bowl, sprinkle with @Pink Himalayan Salt{1/2%tsp} and let it stand for ~{30%minutes}.
Using #knife{} slice each @aubergine{1-1.5%Kg(2 Black Large)} into three parts and place it on a #large baking tray{}.
Now wash and add @brown chestnut mushrooms{400%gms}, remove stalk to the #large baking tray{}.
Using a #grater{}, grate @garlic{5%cloves}, @ginger{2%inch} in a #bowl{} and add @Pink Himalayan Salt{1/2%tsp}.
Mix in @smooth peanut butter{2%tbsp}, @miso{1.5%tsp}, @red chilli flakes{1/2%tsp} and @extra virgin olive oil{2%tbsp}.
Take half of the above mixed paste and rub it on mushrooms and cut aubergine in #large baking tray{}.
Put the #large baking tray{} in oven to bake for ~{25%minutes}.
Chop @fresh mint leaves{1%bunch}, @fresh coriander leaves{1%bunch} and @lettuce{240%gms(3)} using #knife{}.
Add these to the remaining mix in the #bowl{}
Now add @coconut cream{100%ml}, @fresh lemon juice{1%tbsp} and liquid left by standing tomatoes and mix well.
Divide the lettuce and tomatoes between 4 #plates{}.
Top with the roasted aubergine and mushroom from the baking tray.
Drizzle over the creamy peanut-coconut sauce.