Ready in under 30 minutes, this delicious Asian-inspired eggplant noodle salad proves that healthy eating doesn’t have to be difficult (or bland). You’ll love tucking into this refreshing vegetarian dish for lunch or dinner.
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Ingredients
Dressing
Method
1.Preheat oven to moderate, 180°C. Line a large oven tray with baking paper.
2.Place eggplant on tray. In a bowl, combine miso paste and mirin. Brush over eggplant. Roast 20-25 minutes until golden and tender. Slice diagonally.
3.Meanwhile, make dressing: In a jug, whisk soy, vinegar, ginger together. Season with pepper.
4.Place cooked noodles to a large bowl with carrot, onion, edamame bean, and eggplant. Toss well.
5.Just before serving, toss dressing through salad. Transfer to a serving platter. Serve topped with egg and a sprinkling of sesame seeds.
Edamame are available in the freezer section of your supermarket.
Note
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