Tender, sweet and salty miso aubergines sit on top a simple bowl of noodles and steamed veg for a perfect vegetarian Japanese-inspired dinner. This eats really well the next day in a lunchbox!
Each serving provides 491 kcal, 18.5g protein, 67g carbohydrates (of which 12.5g sugars), 13g fat (of which 2g saturates), 13g fibre and 2.7g salt.
Ingredients
- 150g/5½oz rice noodles
- 150g/5½oz mangetout
- 3 spring onions, roughly chopped
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 lime, juice only
- 2 tbsp finely chopped coriander
- 1 large aubergine, halved lengthways, flesh scored in a criss-cross pattern not piercing the skin
- 2 tbsp white miso
- 5cm/2in fresh root ginger, peeled and finely grated
- 1 tsp runny honey (or vegan alternative)
- 1 tsp soy sauce
- salt and freshly ground black pepper
Method
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Bring a large saucepan of lightly salted water to the boil and cook the noodles according to the packet instructions.
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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.
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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.
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Meanwhile, mix the miso, ginger, honey, soy sauce and 1 tablespoon of lime juice together in a small bowl.
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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.
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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.