Comforting, healthy and super-quick, transport yourself with this delicious vegetarian warm salad.

Recipe and Styling Natalie Homan | Photograph Brendan Homan

Soy roasted eggplant with edamame soba noodle salad
serves 4

1 eggplant, cut into 1cm slices
12 oyster mushrooms, torn (or substitute another type of mushroom)
2 tbsp olive oil
1 x 80g packet soba noodles
1 cup snow peas
½ cup blanched soybeans
¼ cup white miso paste
2 tbsp mirin
2 tbsp rice wine vinegar
4 spring onions, finely sliced
¼ tsp sesame seeds

dressing
2 tbsp mirin
1 ½ tbsp light soy sauce
2 tsp rice wine vinegar
½ tsp sesame oil
1 ½ tsp finely grated ginger
1 lime

Preheat oven to 200C. Line a large oven tray with baking paper and place eggplant and oyster mushrooms on tray. Drizzle with olive oil and toss to combine. Roast for 12-15 minutes or until golden brown.

Combine all dressing ingredients in a medium bowl and stir to combine. Set aside.

Blanch soba noodles in a saucepan of boiling water according to packet directions. Add snow peas and soybeans for the final minute of cooking. Drain and place into the dressing bowl. Toss to combine.

Stir together miso paste, mirin and rice wine vinegar. Remove eggplant and mushrooms from oven and spoon over miso glaze.

To serve, divide soba noodles between serving plates, top with mushrooms, eggplant, spring onion, sesame seeds and lime to serve.

 

This recipe first appeared in the February 2021 issue of SALIFE magazine.