Wednesday, May 30, 2007

Lunch Wednesday 30 May - Japanese Style Simmer Aubergine

Japanese Style Simmered Aubergine & Soba in Miso & Ponzu Sauce
1 medium aubergine
1 tablespoon mirin
2 tablespoons soy sauce
500 ml dashi
1 teaspoon sugar

50g soba noodles, cooked & refreshed in cold water
1 tablespoon white miso
1 tablespoon Ponzu sauce

100g lettuce, shredded
handful fresh coriander
handful fresh mint
4 spring onions, sliced
7 Spice Pepper

Score the aubergine skin in a cross-hatch all over. Make the scorings fairly close together - about 1 cm apart.

Cut the aubergine in half length wise, then cut it into slices about 2cms thick. Sprinkle with salt and leave to stand for 1 hour.

Squeeze any excess moisture from the aubergine with your hands.

Spray a non stick skillet with some oil and saute the aubergines on either side until browned.

Simmer together the dashi, mirin, soy and sugar. Add the aubergine slices and simmer until most of the liquid has either been absorbed by the aubergines or evaporated. Allow to cool to room temperature.

Mis the cooked soba with the miso & ponzu sauce.

Toss together the lettuce, herbs and spring onions, reserving some spring onions for garnish. Use this mixture to libe a serving plate.

Arrange the soba and aubergines on the salad & garnish with the reserved spring onions and 7 Spice Pepper.

Nutrition Data
Calories (kcal) 299.0
Carbohydrate (g) 45.8
Protein (g) 14.0
Fat (g) 5.1
Fibre (g) 6.7
Alcohol (g) 1.1

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