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Preheat the oven to 475°F. Wash and dry the fresh produce. Drain and rinse the noodles. Cut off and discard the stem end of the eggplant; halve the eggplant lengthwise. Using the tip of your knife, carefully slice a shallow, diagonal crosshatch into the cut side of each half (without slicing through to the skin). Roughly chop the peanuts. Peel the onion and cut into 1-inch wedges. In a small bowl, combine the honey, soy sauce, sesame oil, vinegar and miso paste; stir to combine.
Place the eggplant on a sheet pan, cut sides up; season with salt and pepper. Spread ⅓ of the miso mixture over the tops. Roast 25 to 27 minutes, or until browned and very tender. Remove from the oven and set aside to cool slightly.
When cool enough to handle, using a spoon, scoop out the flesh of the roasted eggplant; transfer to a cutting board and discard the skins. Finely chop the eggplant.
In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the onion; cook, stirring frequently, 3 to 5 minutes, or until softened and lightly browned.
Add the chopped roasted eggplant, remaining miso mixture and ⅓ cup water to the pan of onion. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Add the noodles and cook, stirring occasionally, 2 to 3 minutes, or until well combined and the sauce has slightly thickened. Remove from heat and season with salt and pepper to taste.
Divide the finished eggplant and noodles between 2 dishes. Garnish with the peanuts and nasturtium leaves. Enjoy!
Preheat the oven to 475°F. Wash and dry the fresh produce. Drain and rinse the noodles. Cut off and discard the stem end of the eggplant; halve the eggplant lengthwise. Using the tip of your knife, carefully slice a shallow, diagonal crosshatch into the cut side of each half (without slicing through to the skin). Roughly chop the peanuts. Peel the onion and cut into 1-inch wedges. In a small bowl, combine the honey, soy sauce, sesame oil, vinegar and miso paste; stir to combine.
Place the eggplant on a sheet pan, cut sides up; season with salt and pepper. Spread ⅓ of the miso mixture over the tops. Roast 25 to 27 minutes, or until browned and very tender. Remove from the oven and set aside to cool slightly.
When cool enough to handle, using a spoon, scoop out the flesh of the roasted eggplant; transfer to a cutting board and discard the skins. Finely chop the eggplant.
In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the onion; cook, stirring frequently, 3 to 5 minutes, or until softened and lightly browned.
Add the chopped roasted eggplant, remaining miso mixture and ⅓ cup water to the pan of onion. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Add the noodles and cook, stirring occasionally, 2 to 3 minutes, or until well combined and the sauce has slightly thickened. Remove from heat and season with salt and pepper to taste.
Divide the finished eggplant and noodles between 2 dishes. Garnish with the peanuts and nasturtium leaves. Enjoy!
Tips from Home Chefs