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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*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.
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
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
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
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
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
Meanwhile, add the wheatnoodles 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
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
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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