Miso-roasted aubergine steaks with noodles
James Tanner has another meat-free feast to kick start the weekend - Miso Roasted Aubergine Steaks with Noodles!
Serves: 4
Ingredients:
For the aubergine:
4 tbsp white miso paste2 tsp runny honey2 tbsp soy sauce1 clove garlic, peeled and grated on a fine grater or choppedThumb-sized piece root ginger, peeled and grated1 red chilli, diced2 tsp toasted sesame oil1 large aubergineOil, for frying
For the noodles:
1 carrot, cut into matchsticks100g (handful) bean sprouts 1 red pepper, chopped1 packet of fresh egg noodles2 spring onions, slicedShredded nori wrap (optional)Soy sauce to taste (optional)2 tsp sesame seedsFresh coriander leaves and lime wedges to garnish
Method:
Preheat the oven to 200C.
For the aubergine: 1. In a bowl mix the miso, honey, soy, garlic, ginger, chilli and sesame oil and mix together with approximately 3 tbsp water.
Remove the stalks and cut the skin off lengthwise on two opposite sides of the aubergine. Discard the cut off outer skin, leave on any remaining skin and slice lengthways into 4 long steaks approximately 2.5cm thick.
With the tip of a sharp knife criss cross the aubergine steaks and drizzle with oil. Sear in a dry hot pan to colour on both sides. Place the aubergine on a lined roasting tin and pour over the miso mix and roast in the oven for 15 minutes.
For the noodles: 1. Heat a large frying pan or wok on the hob add a splash of oil and sauté the carrot, bean sprouts and pepper for a minute to just soften slightly.
Blanch the noodles in salted simmering water for a minute. Drain and mix into the softened vegetables. Sprinkle in half the spring onion, shredded nori (if using) and any cooking juices from the aubergine tray. Add a splash of soy sauce to taste if required.
Serve the noodles with the aubergine steaks. Sprinkle over the reserved spring onions and sesame seeds.
*Garnish with fresh coriander and lime wedges.