Miso Aubergine With Cucumber Noodles Recipes

MISO-GLAZED AUBERGINE (NASU DENGAKU)

Miso-glazed Aubergine (Nasu Dengaku) image

Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.

Provided by Laura

Time 40m

Number Of Ingredients 9

Ingredients

2 medium-large aubergines
2 tablespoon white miso
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
2 tablespoon hot water
1 Spring onion (finely chopped)
1 teaspoon toasted sesame seeds

Steps:

Preheat the oven to 200ºC / 400ºF
Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.
To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.

Nutrition Facts : Calories 246 kcal, Carbohydrate 39 g, Protein 8 g, Fat 9 g, SaturatedFat 1 g, Sodium 1148 mg, Fiber 15 g, Sugar 24 g, UnsaturatedFat 7 g, ServingSize 1 serving

MISO AUBERGINE WITH CUCUMBER NOODLES

Miso Aubergine With Cucumber Noodles image

Make and share this Miso Aubergine With Cucumber Noodles recipe from Food.com.

Provided by PinkCherryBlossom

Categories Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 medium aubergine
2 tablespoons miso
1 teaspoon sesame seeds
100 g rice noodles (vermicelli or flat ones)
1/2 cucumber
1 -2 tablespoon rice vinegar

Steps:

Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes, or until the skin starts to brown.
Turn over and spread 1 tbsp miso paste on each cut side, put back under the grill and cook for 15 minutes, or until the aubergine is soft and cooked through, being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them.
Meanwhile, soak the rice noodles following the packet instructions. Peel the cucumber, then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar.

Nutrition Facts : Calories 289.6, Fat 2.5, SaturatedFat 0.5, Sodium 712.4, Carbohydrate 62.1, Fiber 10, Sugar 7.7, Protein 6.7

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