Miso and Harissa Aubergine with Noodles and Charred Cabbage by @coxys_kitchen
This Miso and Harissa Aubergine with Noodles and Charred Cabbage recipe will transport you to North Africa and onto the Far East.
The gentle heat from the harissa and the umami from the miso, turn silky aubergines into a vegan delight – and with the subtly seasoned noodles and cabbage playing their part perfectly, this fusion dish of Miso and Harissa Aubergine with Noodles and Charred Cabbage is one for lovers of all things savoury.
Serves: 4
Prep time: 15 minutes
Cooking time: 35 minutes (excludes marinating time)
INGREDIENTS:
- 2 aubergines, halved across
- 180g Whole grain rice vermicelli noodles
- ¼ of a medium white cabbage
- 1-2 Tbsp olive oil
- 2 Tbsp toasted sesame oil
- OPTIONAL: Black sesame seeds
Marinade ingredients
- 2 Tbsp white red miso paste
- 1 Tbsp harissa seasoning
- 1 tsp mirin
- ½ tsp toasted sesame oil
- ½ lemon
- Sea salt
METHOD:
- With the exception of the lemon and salt, add all the marinade ingredients to a small pan and heat until it starts to bubble. Set aside and leave to cool
- Cut each half of the aubergine into 1cm lengths and drizzle with olive oil
- Heat a large non-stick frying pan on a high heat and fry the aubergine slices in batched for 1 minute on each side
- Lay the fried aubergine on a board and season each slice with a little sea salt and squeeze of lemon
- Once the marinade has cooled, spread a spoonful on to one side of each slice and leave to marinade for at least 30 minutes
- While the aubergine is marinating, cut the cabbage into large pieces
- 10 minutes before the end of marinating, preheat the grill and cook the noodles according to packet instructions
- Place the marinated aubergine slices under the grill and grill on medium heat for 10-15 minutes, or until they start to turn a deep golden colour; but keep an eye on them so they don’t burn
- Using the same frying pan drizzle a little olive oil, then heat on a high heat until it just starts to smoke, add the cabbage and cook until the edges start to char. Reduce the heat, add a tablespoon of water and cover with a lid. Let the cabbage steam for a couple of minutes, then remove the lid and drain away any excess water
- Add the cooked noodles to the cabbage, season with the sesame oil, then toss everything together in the pan, making sure that everything is well coated in the sesame oil
- Serve the noodles and charred cabbage into warmed bowls, then top with the sliced miso and harissa aubergines and if using, sprinkle with black sesame seeds
About Coxy’s Kitchen
Coxy’s Kitchen provides dinner party and private dining service throughout Yorkshire. With lockdown finally over it’s time to start planning those long overdue catch-ups. Why not let Coxy’s Kitchen cook your next dinner party leaving you quality time to spend with friends and family. To make an enquiry or for an initial consultation, please email [email protected]
