Miso Aubergine with Soba noodles and Peas

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We have returned back home in London after six wonderful weeks in Sweden with family and friends. It was sad to leave but I was also looking forward to coming home and getting back into routine, both for the boys and for myself. And off course to be reunited with Seb! Casper is back at nursery and will start “big school” in two weeks.
One of the first things I did after coming home was to plan a healthy menu for the week. I have to admit that I over indulged during my time away. This is what I cooked today.
Enjoy!

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Serves 2
Miso Aubergine with Soba  noodles and Peas
500 g aubergine, 2 medium sized
100 g soba noodles, use 100% buckwheat for gluten free option
100 g petit pois, frozen
4 springs of coriander, roughly chopped
1 spring onion, roughly chopped
sesame seeds, for garnish
Miso marinade for aubergine: 
2 tbsp miso paste, I used red miso
2 tbsp mirin
1 tbsp honey
Soba noodle dressing: 
2 tbsp Japanese soya sauce
1 tbsp maple syrup
1 tbsp toasted sesame oil
2 tbsp fresh lime juice
Pre heat the oven to 250°C and boil the kettle
Cut the aubergines in half and diagonally score a 1 cm deep diamond pattern (see image). Roast the aubergines on the middle shelf in the oven for 20 minutes.
While the aubergines are roasting mix the miso marinade by combining all the ingredients and set aside.
Mix the dressing for the soba noodles, chop the coriander and spring onion and set aside.
Pour boiling water over the frozen peas. Drain once the noodles are cooked and rinse in cold water.
Cook the soba noodles for 5 minutes then drain and rinse in cold water. Set aside.
When the aubergines have cooked for 20 minutes remove them from the oven and lower the heat to 225°C. Spread the miso marinade over the cut halves and roast in the oven for a further 10-15 minutes.
Combine the noodles by mixing them with the peas, coriander, spring onion and dressing.
Serve the cold noodles with warm aubergine.

 

 

 

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