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 30 minutes. Serve with steamed greens for a filling vegetarian dinner
Ingredients
- 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
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