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.