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Miso Sesame Sauce for Eggplant or Cold Cucumber Salad

If you use eggplant for this recipe, dice them into medium size squares, for cucumbers, slice into coins or half moons.


  • 2 parts miso
  • 3 parts rice wine vinegar
  • 1 part soy sauce
  • 1 part toasted sesame oil
  • Freshly grated ginger, minced garlic and red chile flakes to taste


For eggplant: Heat 2 teaspoons oil in a skillet over medium
high heat. Add eggplant and stir to coat with oil. Cook for
about 2 minutes then pour sauce over vegetables, reduce heat to
medium low, cover pan and cook until tender. Add water as
needed to keep vegetables from drying out or sticking.

For cucumbers: Pour sauce over sliced cucumbers and toss to
coat. Let sit for at least 30 minutes before serving.

Submitted by Sara Jones, Tucson CSA