Charred Miso Aubergine Soba Bowls with Cucumber Sesame Yogurt

Charred Miso Aubergine Soba Bowls with Cucumber Sesame Yogurt 🍆🌿 This bowl is all about contrast: sticky miso-glazed aubergine with lightly charred edges, nutty soba noodles, cool cucumber sesame yogurt, fresh herbs and a squeeze of lime. It is savoury, fresh, filling and still simple enough for a weeknight dinner. Yield: 3-4 servings Time: about 40 minutes Ingredients: - 2 medium aubergines, cut into long wedges - 2 tbsp neutral oil - 250 g soba noodles - 1 tsp sesame oil, plus extra for the noodles - 3 scallions, thinly sliced - 2 tbsp sesame seeds - Small handful coriander leaves - Lime wedges, to serve - Salt and black pepper Miso glaze: - 2 tbsp white miso - 1 tbsp soy sauce or tamari - 1 tbsp rice vinegar - 1 tbsp honey or maple syrup - 1 tbsp sesame oil - 1 small garlic clove, finely grated - 1 tsp finely grated ginger - 1-2 tsp warm water, only if needed to loosen Cucumber sesame yogurt: - 1 cup thick Greek-style yogurt - 1/2 cucumber, coarsely grated and squeezed dry - 1 tbsp lime juice - 1 tsp toasted sesame oil - 1 tbsp toasted sesame seeds, lightly crushed - Pinch of salt Method: 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. Score the cut sides of the aubergine wedges in a shallow crosshatch so the glaze can settle into the flesh. 2. Start the aubergine. Toss the wedges with neutral oil, salt and black pepper. Arrange cut-side up and roast for 18-20 minutes, until the aubergine is softening and the edges are beginning to colour. 3. Make the glaze. Whisk white miso, soy sauce, rice vinegar, honey, sesame oil, garlic and ginger. Add a teaspoon or two of warm water only if it needs loosening enough to brush. 4. Glaze and char. Brush the aubergine generously with the miso mixture, then roast for another 12-15 minutes. The finished pieces should be glossy, tender inside and slightly charred at the edges. If your oven runs cool, give them 1-2 minutes under the grill, watching closely. 5. Cook the soba. Boil according to the packet directions, then rinse briefly under cool water to stop sticking. Drain well and toss with a little sesame oil, a squeeze of lime and a pinch of salt. 6. Make the yogurt. Stir thick yogurt with squeezed cucumber, lime juice, toasted sesame oil, crushed sesame seeds and salt. Keep it cold so it contrasts with the hot aubergine. 7. Assemble. Divide the soba between bowls. Add charred miso aubergine, cucumber sesame yogurt, scallions, coriander, sesame seeds and lime wedges. Serving and storage tips: - Serve while the aubergine is warm and the yogurt is cold. - For meal prep, keep noodles, aubergine and yogurt in separate containers. - Reheat aubergine on a tray or in a skillet so the sticky edges come back. - If you want extra crunch, add cucumber matchsticks or toasted peanuts just before serving. Save this one for a savoury noodle bowl night. ✨ Tasteloom.club