MISO JAPANESE AUBERGINE & BUCKWHEAT NOODLES

Japanese aubergines are long, thin, and have very few seeds, but you can also use any young aubergines you can find. With its umami flavour, this dish tastes light while being filling.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 220°C (425°F/Gas 7). Lightly score the cut-side of the aubergines with the tip of a sharp knife to make a criss-cross design. Place cut-side down on a lightly oiled baking sheet and transfer to the top shelf of the oven. Bake for 10 to 15 minutes until soft.

Step 2

2 Meanwhile, bring a large pan of salted water to the boil. To make the glaze: in a small saucepan, whisk together the miso paste and 4 tablespoons hot water. Then whisk in the mirin, sugar, and sesame oil.

Step 3

Bring briefly to the boil, whisking constantly until the sugar has dissolved. Remove from the heat and set aside.

Step 4

3 Cook the noodles in the boiling water according to the package instructions until just al dente, then drain and rinse briefly under cold water. Toss with a drizzle of sesame oil to prevent sticking.

Step 5

4 When the aubergine is soft, remove from the oven and turn the oven on to a high grill setting. Line the baking sheet with foil and arrange the aubergines cut-side up on the sheet. Brush the cut-sides with the glaze. Return to the top shelf of the oven and grill until well browned and crisp on top, about 10 minutes. Remove the aubergines from the oven occasionally to brush with more glaze when it has been absorbed (about 3 times). Sprinkle with the sesame seeds and grill for one last time until the sesame seeds are brown.

Step 6

5 Heat the sunflower oil in a wok over a medium heat. Add the cabbage and bean sprouts and stir-fry for 1 minute. Stir the soy sauce into the remaining glaze. Add the noodles, spring onions, and glaze to the wok and cook for 1 minute more until heated through. Add the coriander and toss well to combine. Divide among 4 serving dishes, and top each with 2 pieces of aubergine. Garnish with coriander leaves and serve immediately.

Step 7

NOODLE SWAP // dried einkorn spaghetti // buckwheat flour spaghetti