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Miso-Glazed Eggplant with Soba Noodles and Pickled Radish
Miso-Glazed Eggplant with Soba Noodles and Pickled Radish

Miso-Glazed Eggplant with Soba Noodles and Pickled Radish
A savory and umami-rich dish featuring miso-glazed eggplant paired with soba noodles and tangy pickled radish.
Miso-Glazed Eggplant with Soba Noodles and Pickled Radish
Ingredients:
1
Servings
  • 1
    item
     eggplant
  • 100
    g
     soba noodles
  • 2
    tbsp
     white miso paste
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    tbsp
     rice vinegar
  • 1
    tsp
     sugar
  • 50
    g
     radish
  • 2
    item
     scallion
  • 1
    tsp
     ginger
  • 2
    clove
     garlic
  • 1
    tbsp
     sesame seeds
Preparation Time: 45 minutes
Miso-Glazed Eggplant with Soba Noodles and Pickled Radish
Instructions:
  1. Slice the eggplant into thick rounds and score the surface lightly.
  2. Mix miso paste, soy sauce, sesame oil, and grated ginger to create a glaze.
  3. Brush the glaze onto the eggplant slices and let them marinate for 15 minutes.
  4. Cook soba noodles according to package instructions, then drain and set aside.
  5. Thinly slice radish and mix with rice vinegar and sugar to pickle.
  6. Heat a grill pan over medium heat and grill eggplant slices until tender and caramelized.
  7. Toss cooked soba noodles with a bit of sesame oil and sliced scallions.
  8. Serve grilled eggplant over soba noodles, topped with pickled radish and sesame seeds.
Nutrition Per Serving 500 g Per 100g
Energy 900 kcal 180 kcal
Protein 20 g 4.0 g
Fibre 8 g 1.6 g
Salt 3 g 0.6 g
Sugar 10 g 2.0 g
Carbohydrates 120 g 24.0 g
Fat 30 g 6.0 g
  • 1
    item
     eggplant
  • 100
    g
     soba noodles
  • 2
    tbsp
     white miso paste
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    tbsp
     rice vinegar
  • 1
    tsp
     sugar
  • 50
    g
     radish
  • 2
    item
     scallion
  • 1
    tsp
     ginger
  • 2
    clove
     garlic
  • 1
    tbsp
     sesame seeds
1
Servings
0

Slice the eggplant into thick rounds and score the surface lightly.

Mix miso paste, soy sauce, sesame oil, and grated ginger to create a glaze.

Brush the glaze onto the eggplant slices and let them marinate for 15 minutes.

Cook soba noodles according to package instructions, then drain and set aside.

Thinly slice radish and mix with rice vinegar and sugar to pickle.

Heat a grill pan over medium heat and grill eggplant slices until tender and caramelized.

Toss cooked soba noodles with a bit of sesame oil and sliced scallions.

Serve grilled eggplant over soba noodles, topped with pickled radish and sesame seeds.

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