Miso Aubergine with Cucumber Noodles
Elevate your weeknight dinner with this irresistible Miso Aubergine with Cucumber Noodles recipe—a perfect fusion of bold umami flavors and crisp, refreshing textures. Tender roasted aubergine, glazed with a sweet and savory miso marinade, takes center stage, while cool cucumber noodles tossed with zesty lime juice offer a light and vibrant counterpoint. This dish is bursting with Japanese-inspired flavors, featuring ingredients like mirin, sesame oil, and fresh coriander, and can easily be adapted to fit vegan diets by swapping honey for maple syrup. Quick to prepare and visually stunning, this recipe is ideal for a healthy yet indulgent meal. Serve it warm or at room temperature, and garnish with sesame seeds, spring onions, and fresh herbs for a restaurant-quality finish.
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 teaspoon sesame oil
- 1 teaspoon honey (or maple syrup for vegan option)
- 2 large cucumber
- 1 whole lime (juice and zest)
- 1 tablespoon sesame seeds
- 2 tablespoons fresh coriander (cilantro)
- 2 stalks spring onions (scallions)
- 2 tablespoons neutral oil (such as vegetable oil)
- 0.5 teaspoon salt
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Cut the aubergines in half lengthwise, and score the flesh in a crisscross pattern without cutting through the skin.
Brush the cut sides of the aubergines with 2 tablespoons of neutral oil and sprinkle lightly with salt.
Place the aubergine halves cut-side down on the prepared baking sheet and roast in the oven for 20-25 minutes, or until the flesh is tender.
While the aubergines are roasting, prepare the miso glaze by whisking together the white miso paste, soy sauce, mirin, sesame oil, and honey in a small bowl.
Remove the aubergines from the oven and turn them cut-side up. Use a spoon to spread an even layer of the miso glaze over the scored flesh.
Return the aubergines to the oven and roast for another 5-7 minutes, or until the glaze has caramelized slightly.
While the aubergines finish cooking, prepare the cucumber noodles. Use a spiralizer or julienne peeler to create cucumber noodles and place them in a large bowl.
Add the juice and zest of one lime to the cucumber noodles and toss to combine.
Finely slice the spring onions and chop the fresh coriander. Set aside for garnish.
Once the aubergines are cooked, remove them from the oven and let them cool slightly.
To serve, plate the cucumber noodles and place the roasted miso aubergine halves on top. Sprinkle with sesame seeds, spring onions, and chopped coriander for garnish. Serve warm or at room temperature.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 50.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
