RICE NOODLES WITH MISO EGGPLANT

RICE NOODLES WITH MISO EGGPLANT

⏱ Working time: 1 hour
 🍽 Servings: 2
Difficulty level: medium
🌱 Vegan
❤️ Pomegranate

RICE NOODLES

Ingredients

  • 2 portions of brown or white rice noodles
  • 100 g frozen edamame (blanched in hot water for 2 minutes)
  • 1 handful of spinach (washed)

Preparation

Cook the rice noodles in plenty of water according to the instructions on the packet. In the meantime, blanch the edamame in hot water for 2 minutes. Wash and dry the fresh spinach. As soon as the noodles are cooked, drain and set aside.

    MISO-AUBERGINE

    Ingredients

    • 1 eggplant (halved lengthwise)
    • 1 tbsp sesame oil
    • 1/2 tbsp tamari
    • 1 tbsp date syrup
    • 2 tbsp Kloster Kitchen Ginger shot pomegranate
    • 1 tbsp dark miso paste
    • 1/2 tbsp mirin
    • 1 pinch of sesame seeds
    • 1 red chili (optional)
    • 1 tablespoon olive oil

    Preparation

    Preheat the oven to 190 degrees fan. Halve the eggplant and cut the cut surfaces in a checkerboard pattern. Mix the sesame oil, tamari, date syrup, Kloster Kitchen ginger shot, miso paste, mirin and olive oil to make a smooth marinade. Brush the eggplant halves generously with the marinade. Bake in a baking dish for approx. 45 minutes until golden brown and soft. Sprinkle with sesame seeds and chili to taste before serving.

    DRESSING

    Ingredients

  • 1 tbsp peanut butter
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp tamari
  • 1/2 tbsp maple syrup
  • 30 ML Ginger shot pomegranate
  • 1 pinch of sea salt
  • 1 pinch of sesame seeds

    • Preparation

    Place the peanut butter in a small bowl and mix with the rice vinegar, tamari, maple syrup and Ginger shot pomegranate Stir together. Season with a pinch of sea salt and stir until the dressing has a creamy consistency. Sprinkle with sesame seeds and serve.