Description
Saucy, buttery tahini miso noodles with roasted eggplant is a simple, fast and hands-free kind of weeknight dinner.
Ingredients
Units
Scale
- 4 Japanese eggplant, cut into 1-inch half moon pieces
- 1/4 cup avocado oil (or other neutral cooking oil)
- salt and black pepper, to taste
- 1/4 cup tahini
- 3 tbsp white miso paste
- 2 tbsp low sodium tamari
- 1 1/2 tbsp rice vinegar
- 1-2 tbsp sambal oelek (depending on spice preference)
- 2 tsps brown sugar (or coconut sugar)
- 1/4 cup unsalted butter (56g), cubed
- 9 oz soba noodles (or other noodles of choice)
- 1/3 to 1/2 cup noodle water, reserved
- 3 stalk green onion, sliced on the bias
Instructions
- Preheat the oven to 425ºF.
- Add the eggplant pieces to a large baking sheet and toss with the oil, salt and pepper until well coated. Transfer to the oven and cook for 30 to 35 minutes, tossing half way through.
- In a large bowl mix together the sauce by combining the tahini, miso, tamari, vinegar, sambal oelek and sugar until well combined. Add the cubed butter to the sauce, but don’t mix it in, just leave it in the sauce.
- Bring a large pot of water to a boil and cook the noodles according to package directions. Drain and set aside, leaving the noodle water to use for the sauce.
- To the bowl with the sauce, add the hot noodle water, starting with 1/3 cup and adding more as needed until the sauce is thinned to your desired consistency. I found just over 1/3 cup perfect. Whisk very well to emulsify the butter into the sauce.
- Add the noodles to the sauce and toss to combine until they are well coated and then add in the eggplant.
- Divide the noodles into bowls and top with green onion and sesame seeds.
Equipment
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