Miso aubergine with cucumber noodles

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olive magazine

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1. 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.
2. 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.
3. 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.

Gi assessment

Rice noodles score medium, although if you manage to get fresh ones, they're much lower. Add to this the acidic vinegar, the aubergine and cucumber and you've pushed this meal even lower on the Gi scale.

Per serving

240 kcalories, protein 7g, carbohydrate 49.5g, fat 2.9 g, saturated fat 0.2g, fibre 4.2g, salt 1.43 g

Latest comments and suggestions

• mabbsy

  14 May 2008

  mabbsy rated and commented on this recipe

  

  This was delicious, but be careful when grilling the miso-slathered side as it burns easily. I used white miso which was quite sweet - rectified with a splash of soy sauce.

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Ingredients

• 1 medium aubergine
• 2 tbsp miso paste (find it in supermarkets or Asian shops)
• 1 tsp sesame seeds
• 100g rice noodles (vermicelli or flat ones)
• half a cucumber
• 1-2 tbsp rice vinegar or cider vinegar

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Difficulty and servings

Serves 2

Preperation and cooking times

Cook 30 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1 medium aubergine
• 2 tbsp miso paste (find it in supermarkets or Asian shops)
• 1 tsp sesame seeds
• 100g rice noodles (vermicelli or flat ones)
• half a cucumber
• 1-2 tbsp rice vinegar or cider vinegar

Per serving

240 kcalories, protein 7g, carbohydrate 49.5g, fat 2.9 g, saturated fat 0.2g, fibre 4.2g, salt 1.43 g

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