Spicy Miso Eggplant & Broccoli Salad, From Deliciously Ella

• For the Salad
• 2 medium aubergines (eggplants), chopped into bite-sized chunks
• 1 large head of broccoli, chopped into florets
• 1 pinch of Chile flakes
• 1 handful of coriander (cilantro), chopped
• 1 handful of sesame seeds
• Salt and pepper to taste
• For the Miso Dressing
• 4 tablespoons miso paste
• 1 lime, juiced (you'll use the juice)
• 1 tablespoon rice vinegar
• 3 tablespoons sesame oil
• 1 thumb-sized piece of ginger, peeled and grated

1. Preheat the oven to 240u0b0C (464u0b0F, fan 220u0b0C) .
2. For the dressing, blitz the miso, lime juice, vinegar, sesame oil, ginger and some salt and pepper in a blender until smooth. If you don't have a blender, dissolve the miso paste in a tablespoon of boiling water then stir through the other dressing ingredients.
3. In a large baking tray, mix the aubergine with the dressing and roast for 30-35 minutes. At this point, remove the tray from the oven and switch the oven over to the grill setting. Mix the broccoli florets with the aubergine, then place the tray back in the oven for another 10 minutes until the broccoli is lightly charred on top and the aubergine is soft and golden.
4. Once cooked, remove from the oven, place in a serving bowlrnand sprinkle with the chilli flakes, coriander and sesame seeds before serving.

salad, aubergines, head of broccoli, handful of coriander, handful of sesame seeds, salt, dressing, miso paste, lime, rice vinegar, sesame oil, ginger

Taken from food52.com/recipes/80941-spicy-miso-eggplant-broccoli-salad-from-deliciously-ella (may not work)