Miso Aubergine With Cucumber Noodles Food

MISO AUBERGINES

Steps:

• Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.
• Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
• Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
• Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

MISO AUBERGINE WITH CUCUMBER NOODLES

Steps:

• Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes, or until the skin starts to brown.
• Turn over and spread 1 tbsp miso paste on each cut side, put back under the grill and cook for 15 minutes, or until the aubergine is soft and cooked through, being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them.
• Meanwhile, soak the rice noodles following the packet instructions. Peel the cucumber, then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar.

GINGER MISO AUBERGINE NOODLES

Steps:

• Bring a pan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat the sunflower oil in a frying pan. Cook the aubergines over a medium heat for 5-8 mins until softened.
• Mix together the ginger, miso paste, sesame oil, mirin and sugar, add to the pan with the aubergines and cook for a few mins. Drain the cooked soba noodles and add to the pan, toss together, then divide between serving plates and scatter with the spring onions.

CUCUMBER NOODLES

Steps:

• Julienne each cucumber into long 1/8" strips, omitting cucumber's core.
• Blanch cucumber "noodles" in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.
• Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes.
• Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
• Heat butter in a 10-inch skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest and lemon juice, tossing to coat, until just heated through, about 1 minute.