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Prep Time
35 min
Cuisine
Japanese
Japanese flavours are often deep, salty, sweet and hot but always balanced. This dish elevates aubergine to the next level. Once scored, its spongy surface absorbs the miso marinade and turns it into a glaze when baked.
Prep Time
35 min
Cuisine
Japanese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 638 kJ 151 kcal |
2119 kJ 503 kcal |
Fat of which saturates |
5.3 g 0.9 g |
17.7 g 3 g |
Carbohydrate of which sugars |
20.7 g 5.3 g |
68.7 g 17.5 g |
Fibre | 3.2 g | 10.5 g |
Protein | 4.6 g | 15.3 g |
Salt | 1.02 g | 3.39 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C /200°C (fan)/425°F/Gas 7
Boil a kettle
Cut the aubergine[s] in half lengthways
Score the flesh in a criss-cross pattern, taking care not to cut through to the skin
Combine the chilli flakes (can't handle the heat? Go easy!), miso paste, honey, soy sauce and 1 tbsp [2 tbsp] boiled water until smooth - this is your miso dressing
Add the aubergine halves to a baking tray (use tin foil to avoid mess!)
Spoon 1 tbsp of miso dressing over each aubergine half, cut-side up (you'll use the rest later)
Put the tray in the oven for 20-25 min or until the aubergines are tender
Meanwhile, deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium heat
Once hot, add the peppers and cook for 8-10 min or until softened and slightly charred
Meanwhile, add the wheat noodles to a pot of boiling water and cook for 4-6 min or until tender with a slight bite
Once cooked, drain and add the noodles to the pan with the charred peppers, stir and remove from the heat
Meanwhile, combine the remaining miso dressing with the sesame oil and rice vinegar - stir to combine
Chop the coriander finely, including the stalks
Trim and chop the spring onion[s] finely
Add the spring onion, most of the coriander (reserve some for garnish) and most of the miso dressing to the noodles and stir to combine
Serve the miso-glazed aubergine over the noodles
Drizzle the remaining miso dressing over
Garnish with the remaining coriander
Enjoy!