fusion

Ras El Hanout Miso Eggplant with Tahini Soba

Name: Ras El Hanout Miso Eggplant with Tahini Soba
Yield: 1 serving
Cuisine: fusion
Ingredients: 175 g eggplant, halved lengthwise; 117 g cooked soba noodles; 14 g tahini; 11 g white miso paste; 7 g rice vinegar; 18 g water; 7 g olive oil; 2 g ras el hanout spice blend; 12 g scallions, sliced; 4 g sesame seeds; 1 g salt

This roasted dish pairs eggplant, halved lengthwise with cooked soba noodles, tahini and white miso paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

21 g Protein

103 g Carbohydrates

20 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

175g eggplant, halved lengthwise 44 kcal
117g cooked soba noodles 410 kcal
14g tahini 83 kcal
11g white miso paste 22 kcal
7g rice vinegar 1 kcal
18g water 0 kcal
7g olive oil 62 kcal
2g ras el hanout spice blend 6 kcal
12g scallions, sliced 4 kcal
4g sesame seeds 23 kcal
1g salt 0 kcal

Cooking instructions

eggplantolive oilras el hanout spice blendsalt
Heat oven to 450 F. Score the cut sides of eggplant, then brush with olive oil and season with salt and ras el hanout.
eggplant
Roast eggplant cut-side up until very tender and browned, 22 to 28 minutes.
cooked soba noodleswater
Meanwhile cook soba according to package directions. Drain and rinse briefly under cool water; shake dry.
tahiniwhite miso pasterice vinegarwater
Whisk miso paste, rice vinegar, and water to make a loose sauce. Stir in tahini until smooth.
eggplantcooked soba noodlesscallionssesame seeds
Toss soba with the sauce. Top with roasted eggplant and sprinkle with scallions and sesame seeds.