Local eggplants glazed with a unmami miso, sesame, ginger sauce and grilled until soft and irresistable.

Served over a bed of organic udon noodle salad, tossed with, purple cabbage, carrot, cucumber, coriander and spring onion.

Finished with a light umami miso ginger dressing. Heaven.

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Miso Eggplant w/ Udon Noodle Salad

20 Serves Available

Local eggplants glazed with a unmami miso, sesame, ginger sauce and grilled until soft and irresistable.

Served over a bed of organic udon noodle salad, tossed with, purple cabbage, carrot, cucumber, coriander and spring onion.

Finished with a light umami miso ginger dressing. Heaven.

$47.00$89.00

Instructions: 

Preheat oven to 200 degrees, place miso eggplant on a lined baking tray, warm through for 10-15 minutes.

Bring a pot of water to the boil, cook udon noodles for 6 minutes until aldente, strain and rinse quickly in cool water, place in a bowl with salad dress with miso ginger dressing, top with warm eggplant and enjoy.

 

Ingredients:
Local eggplant, organic udon noodles, Red Cabbage, Carrot, cucumber, Coriander, Spring onion. Dressing: miso, rice vinegar, sesame oil, Lime, Tamari, Coconut Aminos, mirin, coconut sugar, Ginger, Garlic, Chilli, spring onion, sesame seeds.

 

Allergens: sesame seeds, sesame oil, Soy, wheat ( udon noodles)

10-15 mins

Gluten Free

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