Miso Eggplant with Soba Noodles and Walnuts

Name: Miso Eggplant with Soba Noodles and Walnuts
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; black pepper

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Miso is the perfect balance of salty, sweet, fruity and savory. This sheer complexity of flavor is like no other and is a formidable match for the full-bodied silkiness of eggplant. Roasting the...

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