This delicious recipe was adapted from Maggie Beer’s book Recipe for Life.
If you’re intolerant to gluten, make sure your soba noodles are 100% buckwheat.
Miso, Eggplant & Soba Noodle Salad
- 4 large eggplants (peeled and chopped into 2.5cm/1 inch cubes)
- 3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 tbsp sesame oil
- 2 tbsp julienned ginger
- 1 tbsp white (Shiro) miso (preferably organic)
- 2 tbsp apple cider vinegar
- 100 ml vegetable stock
- 2 tsp tamari sauce
- 250 g soba noodles (ideally, gluten-free/100% buckwheat)
- ⅓ cup sesame seeds
- ½ cup coriander leaves
- 1 tbsp extra virgin olive oil
- 3/4 tbsp apple cider vinegar
- 1 tsp tamari sauce
- Preheat the oven to 220°C or 430°F (fan-forced). Line 2 baking trays with baking paper.
- Place the (peeled and chopped) eggplant in a large bowl. Pour over the olive oil and season with salt and pepper. Toss to coat, and then spread over the lined baking trays.
- Roast the eggplant for 25 minutes or until golden and tender, but not mushy. Remove and set aside.
- Meanwhile, heat the sesame oil in a small saucepan over medium heat. Add the julienned ginger and saute for 2 minutes. Stir in the miso, then add the apple cider vinegar and simmer until nearly evaporated. Add the vegetable stock and bring to the boil. Reduce the heat to low, stir in the tamari sauce and simmer for 5 minutes or until slightly thickened. Remove from the heat.
- To make the vinaigrette, whisk together all the ingredients in a small bowl.
- Bring a large saucepan of water to the boil. Add the noodles and cook according to the manufacturer's instructions, or until tender.
- Drain the noodles and place in a large bowl with the vinaigrette and toss to coat. Add the eggplant and sauce and combine well.
- Serve and top with sesame seeds and coriander leaves.
Hope you enjoy this recipe!