Miso Aubergines with Soba Noodle Salad
This Japanese-inspired miso aubergine recipe combines caramelised aubergines coated in a tangy miso glaze with a nutty soba noodle salad, tossed in a zingy lime dressing.
Equipment
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Ingredients
- 2 aubergines
- olive oil
FOR THE MISO GLAZE:
- 3 Tbsp white miso
- 2 Tbsp soy sauce
- 2 Tbsp dark brown sugar
- 1 Tbsp rice vinegar
FOR THE SOBA NOODLE SALAD:
- 150 g frozen edamame
- 2 bundles of soba noodles (total of 160g / 5.6oz)
- 1 Tbsp olive oil
- 100 g carrot
- 75 g red cabbage
FOR THE SALAD DRESSING:
- 3 Tbsp lime juice
- 2 Tbsp olive oil
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp dark brown sugar
- 2 tsp soy sauce
- 2 tsp grated ginger
- 1 garlic clove, grated
TOPPINGS: (optional)
- 2 to 3 spring onions. sliced
- 1 handful of finely chopped coriander
- 1 red chilli, sliced
- 1 handful of salted peanuts, chopped
- 2 tsp sesame seeds
Instructions
- Preheat the oven to 200°C/400°F.
- Cut the aubergines in half lengthway. With a sharp knife, criss-cross the flesh of the aubergines and place them, flesh up on an oven tray.2 aubergines
- Brush the flesh of each aubergine generously with olive oil. Bake in the oven for 20 minutes.olive oil
- In the meantime, make the miso glaze: whisk the miso, soy sauce, dark brown sugar, and rice vinegar together in a bowl. Set aside.3 Tbsp white miso, 2 Tbsp soy sauce, 2 Tbsp dark brown sugar, 1 Tbsp rice vinegar
- Once the aubergines have been in the oven for 20 minutes, remove them from the oven and spread the miso glaze evenly on top of each half. Bake for another 20 to 30 minutes, until tender and caramelised.
- In the meantime, prepare the soba noodle salad: Place the edamame in a bowl and cover with boiling water. Set aside.150 g frozen edamame
- Make the salad dressing: Whisk together the lime juice, olive oil, sesame oil, rice vinegar, dark brown sugar, soy sauce, ginger, and garlic. Set aside.3 Tbsp lime juice, 2 Tbsp olive oil, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 1 Tbsp dark brown sugar, 2 tsp soy sauce, 2 tsp grated ginger, 1 garlic clove, grated
- Heat some water in a saucepan. When the water is boiling add some salt, and cook the soba noodles according to the packet instructions, about for 4 to 5 minutes. They should be cooked but still have a bite.2 bundles of soba noodles
- Drain the noodles and rinse under cold water.
- Drain the noodles thoroughly and place them in a salad bowl. Toss in 1 Tbsp olive oil and leave the noodles to cool down.1 Tbsp olive oil
- Once the noodles have cooled down, toss in the salad dressing.
- Peel and grate the carrot. Cut the red cabbage into thin slices. Drain the edamame.100 g carrot, 75 g red cabbage
- Mix the vegetables with the noodles.
- Serve the aubergines with the soba noodle salad on the side.
- Top with spring onions, coriander, chilli, peanuts, and sesame seeds.2 to 3 spring onions. sliced, 1 handful of finely chopped coriander, 1 red chilli, sliced, 1 handful of salted peanuts, chopped, 2 tsp sesame seeds
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 37gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 1200mgPotassium: 930mgFiber: 11gSugar: 21gVitamin A: 4545IUVitamin C: 25mgCalcium: 99mgIron: 3mg