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Miso Braised Spicy Eggplant and Noodles

A spicy, hearty and rich vegetarian dish adapted from Bon Appetit. This recipe adds coconut for a nutty topping and is delicious with a variety of noodles from homemade linguini to whole wheat spaghetti noodles.
Servings 2

Equipment

  • Skillet
  • Large pot
  • Small bowl

Ingredients

  • 1 one inch piece fresh ginger minced
  • 1 medium eggplant sliced 3/4 inch thick, skin intact
  • 5 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tbsp miso paste
  • 3 tbsp Gochujang may substitute red curry paste
  • 1 tsp salt
  • 6 tbsp olive oil extra virgin
  • 2 tbsp butter
  • 3 scallions sliced
  • 2 tbsp fresh coconut shavings

Instructions

  • Mix gochujang, miso, and 1½ cups warm water in a small bowl until blended. Set aside.
  • Boil pasta in salted water on high until al dente. Drain.
  • Heat 3 tbsp. oil in a large skillet over medium-high (I do not recommend cast iron for this, as eggplant will stick heavily).
  • Add eggplant and sear, drizzling with another 1 to 2 tbsp. oil.
  • Season eggplant lightly with salt and cook, undisturbed, until golden brown for several minutes.
  • Turn eggplant over and continue to cook until most of the eggplant are golden and becoming tender, about 5 minutes. Transfer to a plate.
  • In same pan, reduce heat to medium and add remaining 1 tbsp. oil, garlic, and ginger to skillet, stirring often until fragrant, about 1 minute.
  • Add tomato paste, stir, and cook until slightly darkened, about 1 minute.
  • Stir in gochujang mixture, combining well, and return eggplant to skillet.
  • Cook, stirring occasionally, until eggplant is very tender, about 6 minutes.
  • To gochujang mixture add noodles and butter, seasoning with salt as needed.
  • Cook until sauce is thickened, about 2 minutes. Remove to plate or individual bowls.
  • Scatter noodles with scallions, coconut, and peanuts.