/gheeː peaː teaː/
Servings: 2 | 40 minutes | 350 kcal
Miso and soba are integral parts of Japanese cuisine, with a history spanning centuries. The pairing of these with eggplant, which is native to Asia and familiar in Japanese kitchens, makes for a dish that' deeply rooted in Japanese culinary tradition.
During my travels in Japan, I fell in love with the deep flavor profiles that the cuisine offers. This recipe is inspired by a delightful vegan dish I had at a quaint soba noodle shop tucked away in the bustling streets of Tokyo.
Ingredients
- 2 pieces Eggplant
- 2 teaspoons Miso paste
- 200 grams Soba noodles
- 1 teaspoons Soy sauce
- 2 teaspoons Sesame oil
- 2 pieces Green onions
- 1 teaspoons Sesame seeds
Instructions
- Cut the eggplants lengthwise into halves. Make shallow crisscross cuts on the cut side.
- Mix the miso paste, soy sauce, and sesame oil in a bowl to make the glaze.
- Brush each half of the eggplants with the miso glaze and let them marinate for about 15 minutes.
- Preheat the oven to 200°C. Place the eggplants on a baking tray, cut side up, and roast for 20 minutes until golden brown and tender.
- While the eggplants are roasting, cook the soba noodles as per the instructions on the packet, then drain and set aside.
- Slice the green onions and lightly toast the sesame seeds.
- Once the eggplants are done, place them on a bed of soba noodles, garnish with green onions and sesame seeds, and serve hot.