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Courtney Roulston’s miso eggplant with sesame ginger soba noodles

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Try Courtney Roulston’s miso glazed eggplant for a tasty meat-free meal. It’s drizzled with an irresistible sesame and ginger dressing.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes


  • 2 large eggplants, halved lengthways
  • 2 tbs extra virgin olive oil
  • 180g soba noodles
  • 2 large zucchini, cut into long matchsticks
  • 4 radishes, thinly sliced
  • 2 tbs sunflower seeds, toasted
  • 1/4 bunch chives, finely chopped
  • 1 tbs sesame seeds, toasted

Miso glaze

  • 2 tbs miso paste
  • 1/3 cup (80ml) mirin seasoning
  • 1 tsp sesame oil
  • 1 tbs maple syrup

Sesame dressing

  • 1 tbs tahini
  • 2 tbs apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp finely grated ginger

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200˚C. Line a baking tray with baking paper. Use a small sharp knife to score the cut-side of each eggplant half in a diamond pattern (don’t cut all the way through). 2. Drizzle with oil and season with salt.
  2. Step 2

    Heat a large non-stick frying pan over high heat. Cook the eggplant, cut-side down, for 2-3 mins or until golden.
  3. Step 3

    Place the eggplant, cut-side up, on the lined tray. Roast for 15 mins or until tender.
  4. Step 4

    Meanwhile, to make the miso glaze, whisk the miso, mirin, sesame oil and maple syrup in a bowl until smooth.
  5. Step 5

    Remove eggplant from the oven and drizzle with the miso glaze. Roast for a further 5 mins or until the glaze is golden and bubbling.
  6. Step 6

    While the eggplant is cooking, cook the noodles in a large saucepan of boiling water for 3-4 mins or until tender. Refresh under cold water. Drain well.
  7. Step 7

    To make the sesame dressing, place the tahini, vinegar, maple syrup, oil and ginger in a small bowl. Whisk until smooth.
  8. Step 8

    Transfer the noodles to a large bowl with the zucchini and radish. Drizzle the sesame dressing over the noodle mixture. Sprinkle with sunflower seeds and chives.
  9. Step 9

    Sprinkle eggplant with sesame seeds and serve with the noodle mixture.