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Miso-Glazed Eggplant with Soba Noodles and Pickled Ginger
Miso-Glazed Eggplant with Soba Noodles and Pickled Ginger

Miso-Glazed Eggplant with Soba Noodles and Pickled Ginger
A sophisticated Japanese-inspired dish featuring umami-rich miso-glazed eggplant served over soba noodles with a touch of pickled ginger.
Miso-Glazed Eggplant with Soba Noodles and Pickled Ginger

This meal provides a balanced mix of carbohydrates, proteins, and healthy fats to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 1
    item
     eggplant
  • 100
    g
     soba noodles
  • 2
    tbsp
     miso paste
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 1
    tbsp
     rice vinegar
  • 30
    g
     pickled ginger
  • 1
    item
     spring onion
  • 1
    tbsp
     sesame seeds
  • 2
    clove
     garlic
  • 1
    tbsp
     honey
Preparation Time: 45 minutes
Miso-Glazed Eggplant with Soba Noodles and Pickled Ginger
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the eggplant into thick rounds and score the surface lightly.
  3. Mix miso paste, soy sauce, sesame oil, rice vinegar, minced garlic, and honey in a bowl to create the glaze.
  4. Brush the eggplant slices with the glaze and place them on a baking sheet.
  5. Roast the eggplant in the oven for 25 minutes until tender and caramelized.
  6. Cook soba noodles according to package instructions, then drain and rinse under cold water.
  7. Serve the roasted eggplant over soba noodles.
  8. Garnish with sliced spring onion, pickled ginger, and sesame seeds.
Nutrition Per Serving 400 g Per 100g
Energy 700 kcal 175 kcal
Protein 18 g 4.5 g
Fibre 8 g 2.0 g
Salt 2 g 0.5 g
Sugar 10 g 2.5 g
Carbohydrates 95 g 23.8 g
Fat 28 g 7.0 g
  • 1
    item
     eggplant
  • 100
    g
     soba noodles
  • 2
    tbsp
     miso paste
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 1
    tbsp
     rice vinegar
  • 30
    g
     pickled ginger
  • 1
    item
     spring onion
  • 1
    tbsp
     sesame seeds
  • 2
    clove
     garlic
  • 1
    tbsp
     honey
1
Servings
0

Preheat the oven to 200°C.

Slice the eggplant into thick rounds and score the surface lightly.

Mix miso paste, soy sauce, sesame oil, rice vinegar, minced garlic, and honey in a bowl to create the glaze.

Brush the eggplant slices with the glaze and place them on a baking sheet.

Roast the eggplant in the oven for 25 minutes until tender and caramelized.

Cook soba noodles according to package instructions, then drain and rinse under cold water.

Serve the roasted eggplant over soba noodles.

Garnish with sliced spring onion, pickled ginger, and sesame seeds.

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