Miso aubergine with noodles
Tender aubergine is glazed in a sweet and savoury miso, honey, and ginger sauce, then served over delicate rice noodles and crisp green beans. Finished with fragrant sesame seeds, fresh cilantro, and a squeeze of lime, every bite delivers balanced umami flavour. It makes a satisfying Japanese-style dinner that also packs wonderfully for lunch the next day.
Ingredients
- Sesame oil15 ml
- Lime juice30 ml
- Soy Sauce5 ml
Instructions
6 steps- 1
Bring a large saucepan of lightly salted water to the boil and cook the noodles according to the packet instructions.
- 2
Meanwhile, place the mangetout in a steamer or colander and set above the boiling water to steam with a lid on for 2 minutes. Drain the noodles and toss with the mangetout, spring onions, sesame oil and seeds, 1 tablespoon of lime juice and the coriander. Season with salt and pepper and set aside.
- 3
Heat the grill to high and line a baking tray with kitchen foil. Put the aubergine on the tray, skin-side up, and grill for 10 minutes, or until the skin has hardened and the flesh is soft.
- 4
Meanwhile, mix the miso, ginger, honey, soy sauce and 1 tablespoon of lime juice together in a small bowl.
- 5
Turn the aubergine over and push the miso mixture into the grooves. Grill for 5 minutes, flesh-side up, checking after 3 minutes that the miso is grilling evenly. It should be patched with brown but not burnt.
- 6
Cut the aubergine into thick slices and place on top of the noodles. Serve hot or at room temperature or divide between two lunch boxes.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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