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Miso-Glazed Aubergine With Noodles

Miso-Glazed Aubergine With Noodles

Rating
4rating out of 5

(135 reviews from our customers)

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

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Wheat-noodle-nests-(1)
3 wheat noodle nests †
Aubergine
1 aubergine
Red-pepper
1 red pepper
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Spring-onion
1 spring onion
fresh-coriander
10g fresh coriander
rice-vinegar
1 tbsp white rice vinegar
Miso-paste
2 tbsp white miso paste †
chilli flakes 3.18
1/2 tsp fiery chilli flakes
honey-pot
1 honey pot (28g)
Sesame-oil
2 tbsp toasted sesame oil †
You Will Need
Tin foil, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 3 wholewheat noodle nests<span class="strong">†</span>
  • 1 aubergine
  • 1 red pepper
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 10g coriander
  • 1 tbsp rice vinegar
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 1/2 tsp dried chilli flakes
  • 1 honey pot (25g)
  • 1 toasted sesame oil sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 632 kJ
150 kcal
2014 kJ
478 kcal
Fat
of which saturates
5.3 g
0.9 g
17 g
2.8 g
Carbohydrate
of which sugars
20.7 g
5.2 g
65.8 g
16.4 g
Fibre 3.1 g 9.8 g
Protein 4.3 g 13.6 g
Salt 0.54 g 1.73 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
3 wholewheat noodle nests
wholemeal wheat flour (gluten) (47%), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), salt, firming agent: ( e501, e500v)
1 aubergine
aubergine
1 red pepper
red pepper
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
10g coriander
coriander(100%)
1 tbsp rice vinegar
rice, salt, water
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
1/2 tsp dried chilli flakes
dried chilli flakes
1 honey pot (25g)
blossom honey
1 toasted sesame oil sachet (30ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens
  • Allergens highlighted by † (gluten, soya, sesame)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso-Glazed Aubergine With Noodles

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 

2 Miso-Glazed Aubergine With Noodles

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 

3 Miso-Glazed Aubergine With Noodles

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

 

4 Miso-Glazed Aubergine With Noodles

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

5 Miso-Glazed Aubergine With Noodles

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

6 Miso-Glazed Aubergine With Noodles

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 

7 Miso-Glazed Aubergine With Noodles

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 

8

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Serve the miso-glazed aubergine over the noodles 

Drizzle the remaining miso dressing over 

Garnish with the remaining coriander 

Enjoy!

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