Ginger and miso eggplant with noodles

Who said weeknight meals have to be boring? This ginger and miso eggplant recipe packs a flavour punch, and it's ready in just 30 minutes. Serve with steamed greens for a filling vegetarian dinner

By Helen Jackson
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 eggplants, sliced into half rounds
  • 250 gram button mushrooms, halved
  • 3 tablespoon oil
  • 2 tablespoon soy sauce
  • 2 tablespoon mirin
  • 2 tablespoon white miso paste
  • 2 teaspoon brown sugar
  • 2 centimetre piece fresh ginger, grated
  • 250 gram dried egg noodles
  • steamed greens, to serve (optional)
  • 1 tablespoon sesame seeds, lightly toasted, to serve


  • 1
    Place eggplants and mushrooms in a large bowl and drizzle over oil, tossing to coat.
  • 2
    Heat a griddle or frying pan over a high heat and quickly cook the eggplant and mushrooms until tender and well coloured.
  • 3
    Whisk together soy, mirin, miso paste, brown sugar and ginger. Drizzle over vegetables and allow to bubble.
  • 4
    Meanwhile, cook noodles in a saucepan of boiling water according to pack directions. Drain well.
  • 5
    Distribute noodles between 4 bowls. Top with eggplant, mushrooms and greens of choice; sprinkle with the sesame seeds.


  • For a side dish, halve whole eggplants lengthways, score the flesh, brush with the miso mixture, then barbecue or grill until tender. Serve in skins. PER SERVE Energy 433kcal, 1814kj • Protein 13g • Total Fat 14g • Saturated Fat 1.2g • Carbohydrate 56g • Fibre 9g • Sodium 981mg