Miso Eggplant with Soba Noodles and Walnuts | FOOD MATTERS®

Ingredients

• 4 eggplants (about 1.5 kg)
• 125 ml (1⁄2 cup) extra-virgin olive oil
• 6 eschalots (about 200 g), finely sliced
• 2 tablespoons chopped ginger
• 2 garlic cloves, crushed
• 3 tablespoons white miso paste
• 200 ml dashi (Japanese soup stock) or other vegetable stock
• 3 tablespoons mirin
• 2 tablespoons tamari
• 1 tablespoon coconut sugar
• 1 tablespoon sake
• 400 g soba noodles
• 1⁄2 cup sliced Chinese shallots
• 1 cup walnuts, lightly toasted and roughly chopped
• sea salt and black pepper