Miso Aubergine With Cucumber Noodles

"A great low fat Veggie dish from the BBC"
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
photo by AmandaInOz photo by AmandaInOz
Ready In:
1hr
Ingredients:
6
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. We enjoyed the miso aubergine, but we found the noodles a bit bland. In the end we added much more rice vinegar and salt. Also, this made four servings for us, rather than two. Very healthy though. Thanks for posting!
     
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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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