Miso eggplant

Name: Miso eggplant
Cook time: 25 min
Yield: 4

with sesame soba noodles

Ready in around 25 mins

RECIPE FACT:

Rich in protein, miso is made from fermented soybeans and contains millions of beneficial bacteria that help with gut health.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C ( FAN BAKE). BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE MISO GRILLED EGGPLANT:

Line an oven tray with baking paper. Cut the eggplants in half lengthways, place on the tray and lightly score the flesh. Drizzle with oil, season with salt and bake In the oven for 18-20 mins. Remove the tray from the oven, spoon over the miso glaze onto the eggplant with the black sesame seeds and bake for a further 4-5 mins.
2. TO COOK THE SOBA NOODLES AND PREPARE THE VEGETABLES:

Once the water is boiling add the soba noodles to the pot and cook for 4-5 mins. Drain into a colander, rinse under cold water and allow to drain well. Cut the root end off the bok choy and slice into 1 cm slices. Finely slice the spring onions on the diagonal.
3. TO COOK THE VEGETABLES:

Place a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot, add the edamame and cook for 2-3 mins stirring occasionally to create a char. Add the bok choy and cook for a further 1-2 mins. Remove from the heat and place in a salad bowl with half the spring onions and soba noodles. Pour in the sesame dressing, season with salt and toss to combine.
TO SERVE:

Spoon soba noodles and charred edamame into bowls. Top with miso glazed eggplant, dollop with wasabi cream and sprinkle over remaining spring onion.