Crunchy Miso Eggplant with Soba Noodles
Ingredients
- 4 eggplants (about 1.5 kg)
- 6 tbsp extra virgin olive oil
- Green tips from 8 spring onions, thinly sliced
- 2 tbsp crushed fresh ginger
- 3 tbsp brown rice miso paste
- 200 ml low-sodium vegetable stock
- 1 tbsp rice wine vinegar
- 2 tbsp tamari
- 10 drops of natural stevia
- 400 g organic soba noodles
- 1 cup walnuts, lightly toasted and roughly chopped
- 1 organic bok choy, washed and roughly chopped
- handful fresh flat-leaf parsley
- pinch of Himalayan sea salt
- sprinkle of black pepper (if you can tolerate it)
Preparation
Preheat oven to 180°C
Slice eggplants into rounds or cubes and toss with 2 tbsp olive oil. Roast on a baking sheet for 20-25 minutes until golden and crunchy
In a saucepan, combine miso paste, crushed ginger, rice wine vinegar, tamari, stevia, and vegetable stock. Heat gently over medium heat until well mixed and slightly thickened, about 5 minutes
Cook soba noodles according to package instructions, then drain and rinse under cold water
In a pan, heat the remaining olive oil and sauté the spring onion greens and chopped bok choy until tender, about 3-5 minutes
Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant
Combine roasted eggplant, cooked noodles, sautéed vegetables, walnuts, and miso sauce in a large bowl. Add parsley, salt, and pepper to taste, and toss gently to mix