By Aaron Wurm
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplants into 1/2-inch thick rounds. Spread them on the prepared baking sheet. Brush both sides with 1 tablespoon of sesame oil, and season with a pinch of salt and pepper.
In a small bowl, whisk together the miso paste, rice vinegar, mirin, and 1 tablespoon of sesame oil until well combined.
Brush the miso mixture over the eggplant slices. Place them in the preheated oven and roast for 20-25 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, bring a pot of salted water to a boil. Add the soba noodles and cook according to the package instructions, usually about 5-7 minutes. Drain and rinse under cold water to stop cooking, then set aside.
Thinly slice the scallions and set aside for garnish.
In a dry skillet over medium heat, toast the sesame seeds until golden brown, about 2-3 minutes. Keep an eye on them as they can burn quickly.
Divide the cooked soba noodles among serving plates. Top with the roasted eggplant slices.
Sprinkle the toasted sesame seeds and sliced scallions over the top. Drizzle with a little extra sesame oil if desired.
Serve the Miso-Glazed Eggplant with Soba Noodles warm or at room temperature. Enjoy!
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This Main Course Vegetarian Asian Noodles recipe is ready in 40 minutes and features eggplant, soba noodles, miso paste and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplants into 1/2-inch thick rounds. Spread them on the prepared baking sheet. Brush both sides with 1 tablespoon of sesame oil, and season with a pinch of salt and pepper.
In a small bowl, whisk together the miso paste, rice vinegar, mirin, and 1 tablespoon of sesame oil until well combined.
Brush the miso mixture over the eggplant slices. Place them in the preheated oven and roast for 20-25 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, bring a pot of salted water to a boil. Add the soba noodles and cook according to the package instructions, usually about 5-7 minutes. Drain and rinse under cold water to stop cooking, then set aside.
Thinly slice the scallions and set aside for garnish.
In a dry skillet over medium heat, toast the sesame seeds until golden brown, about 2-3 minutes. Keep an eye on them as they can burn quickly.
Divide the cooked soba noodles among serving plates. Top with the roasted eggplant slices.
Sprinkle the toasted sesame seeds and sliced scallions over the top. Drizzle with a little extra sesame oil if desired.
Serve the Miso-Glazed Eggplant with Soba Noodles warm or at room temperature. Enjoy!
Calories per Serving: 350
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