This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place eggplants and mushrooms in a large bowl and drizzle over oil, tossing to coat.
2.Heat a griddle or frying pan over a high heat and quickly cook the eggplant and mushrooms until tender and well coloured.
3.Whisk together soy, mirin, miso paste, brown sugar and ginger. Drizzle over vegetables and allow to bubble.
4.Meanwhile, cook noodles in a saucepan of boiling water according to pack directions. Drain well.
5.Distribute noodles between 4 bowls. Top with eggplant, mushrooms and greens of choice; sprinkle with the sesame seeds.
Note
- For a side dish, halve whole eggplants lengthways, score the flesh, brush with the miso mixture, then barbecue or grill until tender. Serve in skins. PER SERVE Energy 433kcal, 1814kj • Protein 13g • Total Fat 14g • Saturated Fat 1.2g • Carbohydrate 56g • Fibre 9g • Sodium 981mg