Recipes › Aubergine › Miso-Glazed Aubergine Steaks with Sesame Soba Noodles
Miso-Glazed Aubergine Steaks with Sesame Soba Noodles
Thick aubergine steaks caramelise under a high grill with a sweet miso glaze until they are sticky, tender and almost meaty in the centre. They sit on a bed of cool sesame-dressed soba noodles, making this a dish that works just as well at room temperature as hot. It is bold enough to convert anyone who thinks aubergine needs to be hidden in something else.
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Ingredients
- 900 Aubergine, sliced lengthways into 2cm-thick steaks (approx. 2 large aubergines)
- 4 tbsp White miso pasteor use brown miso for a deeper, saltier glaze
- 3 tbsp Mirin
- 1 tbsp Rice vinegar
- 1 tbsp Toasted sesame oil
- 300 g Soba noodlesfor a gluten-free version use 100% buckwheat soba noodles — check the label carefully as many contain wheat
- 3 tbsp Tahini
- 2 tbsp Soy sauceuse tamari for gluten-free
- 2 cloves Garlic, finely grated
- 2 cm Fresh ginger, peeled and finely grated
- 4 tbsp Warm water
- 4 Spring onions, thinly sliced
- 2 tbsp Toasted sesame seeds (optional)
- 2 tbsp Sunflower oil
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Heat your grill to its highest setting and line a large baking tray with foil. In a small bowl, whisk together the miso paste, mirin, rice vinegar and sunflower oil until smooth. This is your glaze.About 2 min
- Score the cut faces of the aubergine steaks in a shallow crosshatch pattern — cuts about 1cm apart and 5mm deep — without cutting all the way through. This helps the glaze penetrate and ensures the flesh cooks through evenly. Brush both sides of each steak generously with the miso glaze.About 4 min
- Place the glazed aubergine steaks on the prepared tray and grill on the top shelf, about 10cm from the element, for 10–12 minutes. Do not flip them. They are done when the tops are deeply caramelised and bubbling and a knife slides through the centre with no resistance. If they colour too fast, lower the tray one shelf.About 12 min
- While the aubergines grill, cook the soba noodles in a large pan of boiling unsalted water according to the packet instructions (usually 4–5 minutes). Drain immediately and rinse thoroughly under cold running water to stop the cooking and prevent sticking.About 6 min
- In a large bowl, whisk together the tahini, soy sauce, toasted sesame oil, grated garlic, grated ginger and warm water until you have a smooth, pourable dressing. Add the drained noodles and toss well to coat every strand. Stir through most of the sliced spring onions.About 3 min
- Divide the sesame noodles between four bowls or plates. Top each portion with one or two glazed aubergine steaks. Scatter over the remaining spring onions and the toasted sesame seeds. Serve immediately.
Tips
- Do not rush the scoring step — it makes a real difference to how evenly the aubergine cooks and how much of that sticky glaze gets absorbed into the flesh.
- Rinsing the soba noodles under cold water is essential, not optional. Hot soba turns into a gluey mass very quickly.
- The miso glaze can be made up to 3 days ahead and kept in the fridge — it is also excellent on roasted sweet potato.
Ring the changes
- Swap the soba noodles for 300g of cooked udon noodles if you prefer something chewier and more substantial.
- Add 200g of shelled edamame to the noodle dressing for extra protein and colour.
Keeping it
The aubergine steaks and noodles are best eaten fresh. If you have leftovers, store them separately in airtight containers in the fridge for up to 2 days. The noodles will need a splash of water and a drizzle of sesame oil when reheated or re-dressed.
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