Broccoli and Eggplant Miso Salad

For the Salad
1/2 cup olive oil
2 medium eggplants, cut 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

Heat the oil in a skillet ad sauce the eggplant until cooked through. Steam the broccoli in a steamer or over a small amount of water.  Combined the eggplant with the broccoli and toss with 1/2 of the dressing. Sprinkle with chili, cilantro and sesame seeds. 

For the Miso Dressing
1 lime
6 tablespoons white miso paste
1/3 cup tahini
2 tablespoon rice vinegar
2 tablespoons olive or sesame oil
2” piece of ginger, grated
3/4 cup water 

Zest the lime into a bowl, then squeeze the juice into the bowl.
Blend the remaining ingredients in a blender until smooth.
Add the lime juice and more water if the mixture is too thick.
Store in an airtight container in the fridge.
I often double this recipe so I have plenty on hand. The dressing will keep 2 weeks in the fridge.