Recipe

Miso eggplant and noodle salad

A quick and tasty lunch.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
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Ready in under 30 minutes, this delicious Asian-inspired eggplant noodle salad proves that healthy eating doesn't have to be difficult (or bland). You'll love tucking into this refreshing vegetarian dish for lunch or dinner.
Looking for more noodle salad?
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Ingredients

Miso eggplant and noodle salad
  • 4 finger eggplants, halved lengthways
  • 2/3 cup white miso
  • 2 tablespoon mirin
  • 270 gram udon noodles, cooked following packet instructions
  • 2 carrots, shredded
  • 4 green onions, thinly sliced
  • 150 gram frozen edamame in pods, peeled
  • 2 eggs, soft boiled
Dressing
  • 1/3 cup soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon pickled pink ginger

Method

Miso eggplant and noodle salad
  • 1
    Preheat oven to moderate, 180°C. Line a large oven tray with baking paper.
  • 2
    Place eggplant on tray. In a bowl, combine miso paste and mirin. Brush over eggplant. Roast 20-25 minutes until golden and tender. Slice diagonally.
  • 3
    Meanwhile, make dressing: In a jug, whisk soy, vinegar, ginger together. Season with pepper.
  • 4
    Place cooked noodles to a large bowl with carrot, onion, edamame bean, and eggplant. Toss well.
  • 5
    Just before serving, toss dressing through salad. Transfer to a serving platter. Serve topped with egg and a sprinkling of sesame seeds.

Notes

Edamame are available in the freezer section of your supermarket.

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