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.