Miso aubergine with cucumber noodles

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• 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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• hungry eyes

  10 August 2010

  hungry eyes rated and commented on this recipe

  

  This was nice but not great. I probably overcooked the aubergine, and it went a bit mushy. But even then, combined with noodles and peeled cucumber, I think it would have been a little slimy anyway. But it could be recitified, with thin batons of unpeeled cucumber, and sliced radish for extra crunch. For my dressing, I used about a tsp each of sesame oil, mirren, and white wine vinegar, which I though worked well. Go easy on seasoning, as the miso makes this pretty salty already (and I like salty food) but go crazy with the sesame seeds.

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• Rolin747

  18 August 2011

  Rolin747 rated and commented on this recipe

  

  I slightly undercooked it, so was a bit too firm in places but a very quick and tasty dish. Perfect for mid-week meal.

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http://www.bbcgoodfood.com/recipes/4378/

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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

Preparation 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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