Miso Eggplant Bowl

EGGPLANT

1 eggplant

1/4 cup rice bran oil

Half green chilli, chopped finely

1 shallot, thinly sliced

1 tbsp miso paste

1 tbsp soy

1 cm piece ginger, chopped

1 tbsp rice wine vinegar

1 tbsp sesame oil

TOFU

250g tofu, cubed

1/4 cup rice bran oil

1 tbsp miso paste

1 tbsp soy

1 tbsp honey

1 tbsp tahini

3 cm piece ginger, chopped

Water

CUCUMBER

1 tbsp salt

1/4 cup apple cider vinegar

1 tbsp sugar

TO SERVE

Soba noodles

Spring onion

Nigella seed

Green chilli

Coriander

Method

Slice the cucumber as thinly as possible using a mandolin or sharp knife. Sit in bowl and sprinkle with a generous amount of salt. Let sit for a few minutes before squeezing cucumber in your hands to get as much water out as possible. Return to bowl, add sugar and vinegar and let sit in fridge until needed.

For the eggplant, heat oil in a heavy bottom fry pan. Add in chilli and spring onion and let cook for 2 minutes until both start to soften before adding in eggplant. Cook, stirring occasionally, until soft.

Mix together miso paste, soy, ginger, rice wine vinegar and sesame oil in a bowl and add to eggplant. Cook eggplant for a further 5-7 minutes to coat in sauce. Remove from heat and set aside.

For the tofu, mix together miso, soy, honey, tahini, and ginger in a small bowl. Add in a splash of water to loosen if need be. Heat oil in the same pan as the eggplant. Make sure the oil is hot before adding in tofu. Let cook for a few minutes until golden and crisp before flipping and repeating on the other side. Remove from heat and let drain on a paper towel.

Turn heat down, add in a splash more oil, followed by the miso soy mixture. Cook for a few minutes before returning tofu back to pan, stirring to coat. Remove and add in cooked soba noodles to coat in sauce.

To serve, divide noodles among bowls and top with eggplant and tofu, pickled cucumber, finishing with sliced spring onion, green chilli, nigella seed and coriander.