Hello, fellow food enthusiasts! Today, I am thrilled to share a recipe that brings a delightful Asian-inspired twist to your dining table: Miso-Glazed Eggplant with Sesame Soba Noodles. This dish is a perfect balance of umami flavors, hearty textures, and a comforting warmth—a perfect meal for any day of the week.
Eggplant, or aubergine as we often call it here in the UK, is one of those versatile vegetables that really shine when paired with robust flavors. I’ve chosen it as the star of this dish because of its ability to soak up the rich and savory miso glaze, transforming into a deliciously tender delight that’s sure to impress.
Miso paste is a staple in Asian cuisines, bringing depth and complexity to any dish. Its slightly sweet, slightly salty flavor complements the eggplant beautifully. Combined with the nutty notes of sesame oil and a touch of honey, the glaze becomes the perfect coating for our eggplant halves.
There’s something about the way eggplant becomes so luscious when roasted. The caramelization that occurs with the miso glaze adds an irresistible layer of flavor. It’s hard not to sneak a taste when they emerge from the oven, all golden and inviting!
While the eggplant roasts and fills the kitchen with an enticing aroma, we move on to our soba noodles. These buckwheat-based noodles are not only healthy but have that lovely earthy taste, especially when tossed with sesame seeds and a touch of garlic. I like to add a bit of ginger here as well, just to give it that extra zing.
I always love to finish my dishes with something fresh and vibrant. Hence, a sprinkle of spring onions and a hint of chili on top of our eggplant and noodles adds a colorful crunch. And if you enjoy a bit of freshness, you can garnish with some coriander leaves.
Whether you’re an avid fan of eggplants or someone looking to explore new flavors, this dish is a must-try. It’s great for a cozy dinner at home with the family or a solo treat. If you haven’t used miso paste much before, this is a wonderful way to start. Plus, you’ll have some left over to experiment with in other recipes!
So, why not give this Miso-Glazed Eggplant with Sesame Soba Noodles a try? It’s a delightful comfort meal that nourishes both the body and the soul. Happy cooking, and I hope your culinary journey with this recipe brings joy and flavorful memories!
Bon appétit!
Ingredients
– 2 medium eggplants, halved lengthwise
– 3 tablespoons miso paste
– 2 tablespoons soy sauce
– 2 tablespoons mirin
– 1 tablespoon sesame oil
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 200 grams soba noodles
– 2 tablespoons sesame seeds, toasted
– 2 spring onions, finely sliced
– 1 small red chili, finely sliced (optional)
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 tablespoons vegetable oil
– Salt, to taste
– Pepper, to taste
– Fresh coriander leaves, for garnish (optional)
Method
1. Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
2. Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
3. In a small bowl, combine the miso paste, soy sauce, mirin, sesame oil, rice vinegar, honey, garlic, and ginger. Mix well until it forms a smooth glaze.
4. Brush the miso glaze generously over the scored side of the eggplant halves, ensuring they are well coated.
5. Place the eggplant halves on the prepared baking sheet, scored side up. Roast them in the preheated oven for 25-30 minutes, or until the eggplants are tender and lightly caramelized.
6. While the eggplants are roasting, bring a pot of salted water to a boil. Add the soba noodles and cook according to the package instructions (usually 7-8 minutes). Drain and rinse the noodles under cold water to stop them from cooking further.
7. In a large skillet, heat the vegetable oil over medium heat. Add the cooked soba noodles and sesame seeds, tossing them gently in the oil for about 2-3 minutes until warmed through. Season with a little salt and pepper to taste.
8. Once the eggplants are roasted, remove them from the oven. Serve them over a bed of sesame soba noodles, garnished with sliced spring onions, red chili, and fresh coriander leaves, if using.
9. Enjoy this Asian-inspired dish warm, allowing the sweet and savory notes of the miso-glazed eggplant to combine harmoniously with the nutty sesame noodles.
