Miso Mastery
MISO GLAZED AUBERGINE STEAKS WITH SESAME RICE NOODLES
Serves: 4
GF NF
These aubergine steaks are packed with flavour; the miso adds a depth of umami, whilst the maple syrup and chilli add sweetness and spice. The ‘nutty’ flavour of the noodles pairs really well alongside the aubergines.
For the aubergines:
• 4 tbsp miso paste
• 2 tbsp maple syrup
• 1 tbsp gluten-free soy sauce
• 1 red chilli, finely chopped
• ½ lime, juice and zest
• 1 tbsp mirin (rice wine)
• 2 aubergines
For the noodles:
• 1 tbsp sesame seeds
• 3 tbsp sesame oil
• 1 tbsp mirin (rice wine)
• 300g (2 cups) rice noodles, cooked
• 1 red chilli, sliced
• 4 spring onions, sliced
• 1 handful chopped coriander
• ½ lime, juice only
1 To make the glaze, combine the miso paste, maple syrup, soy sauce, red chilli, lime juice and zest and mirin in a bowl and mix together.
2 Next, cut the aubergines lengthways into 1-inch thick steaks and score diagonally in both directions on both sides. Place these in a dish and pour over the miso glaze, and leave to marinate for 1 hour in the fridge.