Miso-Maple Eggplant with Soba and Sesame Herbs

Ingredients

• eggplants, halved lengthwise2 large
• neutral oil2 tbsp
• white miso paste2 tbsp
• maple syrup1 1/2 tbsp
• rice vinegar1 tbsp
• soy sauce1 tbsp
• soba noodles8 oz
• scallions, sliced3
• cilantro and mint, chopped1 cup
• sesame seeds2 tbsp

Method

1. 1Score the cut sides of the eggplants in a crosshatch pattern and brush with oil.
2. 2Roast cut-side up at 425°F for 20 minutes until tender.
3. 3Mix miso, maple syrup, rice vinegar, and soy sauce into a glossy glaze.
4. 4Brush glaze over the eggplants and roast 6–8 minutes more until sticky and browned.
5. 5Cook soba noodles, rinse briefly, and toss with a spoonful of oil if needed.
6. 6Plate the noodles, top with eggplant, scallions, herbs, and sesame seeds.

Tips

• If the glaze feels too thick, loosen it with 1–2 teaspoons warm water.
• Don’t overcook soba; a quick rinse keeps it springy.
• A few thin cucumber slices add a fresh crunch.

Nutrition