Miso-roasted aubergines & spiralised veg noodles
These sticky, sweet miso-roasted aubergines with vibrant veggie noodles taste as good as they look. Some claim that the only way to really caramelise aubergines is to deep-fry them, but this baked version does the job beautifully.
- Sprinkling the uncooked aubergines with salt will draw out any bitter juices before cooking.
- Veggie noodles are a delicious alternative to regular noodles or pasta if you are on a low-carb diet.
- 2 aubergines, sliced in half lengthways
- Maldon salt crystals
- 30g white miso paste
- 30ml mirin
- 1/2 tbsp brown sugar
- 1 tsp olive oil
- Black and white sesame seeds
- 2 packs spiralised veg noodles, eg carrot, sweet potato, courgette or butternut squash
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Handful fresh coriander leaves
- Preheat the oven to 200°C/400°F/gas mark 6. Cut deep, diagonal slits into the aubergines without cutting through the skin, then cut again on the opposite diagonal, to form diamond shapes.
- Sprinkle the flesh with salt crystals and leave for 30 minutes to draw out any bitter juices. Shake off the salt and blot the liquid away with kitchen roll. Place the aubergines, cut-side up on a greased baking tray and roast for 35 minutes.
- Mix the miso, mirin, sugar and oil together and paint evenly over the aubergines. Sprinkle with sesame seeds and roast for another 15 minutes. If they are looking a little dry, gently mash the flesh so the juices come o the surface, then place back in the oven for another 10-15 minutes until bubbling and golden. Keep warm.
- Cook the spiralised vegetables according to packet instructions and mix with soy sauce and sesame oil. Sprinkle with fresh coriander and serve alongside the aubergines.
Loved this? Read on here:
– Aubergine aficionado? You’ll love these smoky aubergine toasts.
– If you’ve got your spiralizer at the ready, why not try these vegetable noodles with crispy turmeric cauliflower?