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Miso-Glazed Aubergine with Soba Noodles and Pickled Radish
Grilled miso-glazed aubergine served over boiled soba, with rice-vinegar pickled radish and sesame-topped garnish.
- 400 g aubergine
- 150 g soba noodles
- 2 tbsp white miso paste
- 1 tbsp mirin
- 100 g radish
- 1 tbsp rice vinegar
- 3 pcs spring onions
- 1 tsp sesame seeds
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat grill to high.
- Step 2
Halve aubergines lengthways, score the flesh in a diamond pattern.
- Step 3
Whisk miso, mirin, and a splash of water to make a glaze.
- Step 4
Brush glaze over aubergine and grill for 15-20 mins until tender and charred.
- Step 5
Thinly slice radishes and pickle in rice vinegar and a pinch of sugar.
- Step 6
Boil soba noodles for 4 mins, drain and rinse under cold water.
- Step 7
Toss noodles with sliced spring onions and serve topped with aubergine and pickles.
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