dinner
Grilled Eggplant and Summer Squash Salad with Miso-Basil Dressing
Eggplant is at its best over high heat, where the skin blisters just enough to balance the creamy interior. Cube it too early, though, and you lose the edge it needs to hold shape in a salad like this. Grilled summer squash joins the smoky eggplant here, layered with a miso-basil dressing that leans sweet, savory, and just sharp enough to keep everything lively.
For this dish, the grill is more than a cooking tool—it's the place where heat deepens flavor just as much as your seasoning does. Resist starting the dressing too early; its brightness is better after the miso has had time to mingle with the basil. Serve it warm or room temp, but don't skip a little sprinkling of crispy shallots or toasted pepitas as a finishing texture. They’re small moves, but they matter.
Do Ahead
Fried shallots and miso dressing can be made up to 24 hours in advance; grill vegetables closer to serving for best texture.
Ingredients
- 1 large eggplant, cut into 1-inch thick rounds (Aim for uniform slices to grill evenly.)
- 2 medium summer squash (zucchini or yellow squash), halved lengthwise
- 3 tbsp olive oil, divided (For brushing the vegetables and dressing the salad.)
- 1 tbsp white miso (Adds sweet-savory depth to the dressing.)
- 1 tsp honey (Or substitute with maple syrup for a vegan option.)
- 2 tbsp rice vinegar (Balances the dressing beautifully.)
- 2 tbsp finely chopped fresh basil (Bright herbal base for the dressing.)
- 1/4 tsp red pepper flakes (For subtle heat, optional.)
- 1/3 cup thinly sliced shallots, fried until crispy (Adds crunch to the salad.)
- 2 tbsp toasted pepitas (Optional, but they bring nuttiness.)
- 1/2 tsp kosher salt (For seasoning the grilled vegetables.)
- 1/4 tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
- 1/4 tsp Aleppo pepper
What Done Looks Like
Eggplant is ready when the skin is blistered and the flesh goes creamy without falling apart; squash should be tender but hold shape at the edges.
Instructions
- 01 Preheat your grill until it’s screaming hot—this ensures the vegetables char quickly without losing moisture.
- 02 Brush the eggplant rounds and summer squash halves with 2 tbsp of olive oil, and season with kosher salt and black pepper.
- 03 Place the vegetables directly on the grill grates. Cook the eggplant for 4–5 minutes per side, until the skin is blistered and the flesh is creamy but holds shape. Grill the squash for about 3 minutes per side, until you see distinct grill marks and the squash is tender.
- 04 Transfer the grilled vegetables to a cutting board and let them cool slightly. Once manageable, cube the squash into bite-sized chunks and halve the eggplant rounds for visual contrast.
- 05 In a small bowl, whisk together the white miso, honey, rice vinegar, red pepper flakes, and remaining 1 tbsp of olive oil. Stir in the basil just before serving so the herb stays fresh.
- 06 Layer the grilled vegetables in a shallow serving bowl or platter. Drizzle generously with the miso-basil dressing.
- 07 Top the salad with crispy fried shallots and toasted pepitas for texture. Serve warm or room temperature.
If It Goes Sideways
- The eggplant tastes bitter—salt the slices lightly, let sit for 15 minutes, then blot before grilling.
- Squash turns mushy—shorten the grill time or use thicker slices next round.
- Dressing feels too heavy—thin with a splash of water or extra vinegar.
Nutrition (per serving) Estimated
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