Miso Glazed Aubergine and Soba Noodle Bowls

Ingredients

• 2 aubergines
• 300 g soba noodles
• 3 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 4 spring onions
• 1 cucumber
• 2 tbsp sesame seeds
• 2 tbsp vegetable oil

Method

1. 1

   Preheat the grill to high. Halve the aubergines lengthways and score the flesh in a criss-cross pattern. Brush with vegetable oil.

2. 2

   Mix together the miso paste, mirin, soy sauce, and sesame oil to make the glaze.

3. 3

   Grill the aubergines flesh-side down for 5 minutes, then turn over, spoon over the miso glaze, and grill for a further 10–12 minutes until completely soft and caramelised.

4. 4

   Meanwhile, cook the soba noodles according to packet instructions. Drain and rinse under cold water, then toss with a little sesame oil.

5. 5

   Divide the noodles between bowls with the sliced cucumber and spring onions. Top each with a miso aubergine half and scatter with sesame seeds.