Miso Grilled Eggplant with Soba Noodle Salad

Serves 2
Time 30 minutes


4 Japanese (thin) eggplant, cut in half diagonally

½ tbsp extra virgin olive oil

¼ cup light miso paste

2 tsp honey

2 tsp soy sauce/tamari

1 tsp mirin or rice wine vinegar

4 tsp sesame seeds

water for mixing


1 packet soba noodles

1 chilli, diced

½ bunch spring onions, finely chopped

1 bunch coriander, chopped

½ bunch chives, finely chopped

2 tbsp mirin

3 tbsp soy sauce/tamari

2 tsp sesame oil


Pre-heat oven to 180°C, brush eggplant with olive oil and place on a lined baking tray.

Roast for 15-20 minutes until flesh is tender. Swap oven over to grill.

In a bowl combine miso, honey, soy, mirin and enough water to mix into a slightly runny paste. Spread each eggplant half with miso sauce. Place under the grill for 5- 10 minutes until golden. Remove from grill and sprinkle with sesame seeds.

Cook noodles according to packet directions, rinse under cold water and drain.

Transfer cooked noodles to a bowl with coriander, onions, chives, chilli, mirin, sesame oil and soy sauce. Toss well. Spoon onto serving dishes and top with eggplant.