Seared Cod & Miso-Roasted Japanese Eggplant with Cucumber-Soba Noodle Salad

Seared Cod & Miso-Roasted Japanese Eggplant

with Cucumber-Soba Noodle Salad

30 MIN
4 Servings
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From the Test Kitchen

In this Japanese-inspired dish, we’re putting two of our favorite summer vegetables front and center: cucumber and eggplant. Cucumber, a crunchy, cooling vegetable that swells on a flowering vine, is originally from South Asia. So is the eggplant—large, hearty and incredible at absorbing sauces. To take advantage of these unique properties, we’re serving the cucumber raw in a soba noodle salad flavored with anise-like Thai basil, and we’re roasting the eggplant in a uniquely flavorful sauce of sesame oil, mirin and white miso.

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  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
Seared Cod & Miso-Roasted Japanese Eggplant with Cucumber-Soba Noodle Salad
Title
  • 4 Cod Fillets
  • 8 oz Soba Noodles
  • 4 Scallions
  • 1 Cucumber
  • 1 lb Japanese Eggplant
  • 1 large bunch Thai Basil
  • 2 Tbsps Black & White Sesame Seeds
  • 2 Tbsps Sesame Oil
  • 1 1-Inch Piece Ginger
  • ½ cup White Miso Paste
  • ¼ cup Mirin
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the eggplants; halve the eggplants lengthwise. Using the tip of your knife, score a diagonal crosshatch pattern into the cut sides of the eggplants (without cutting through to the skin). Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Peel and mince the ginger. Pick the Thai basil leaves off the stems; discard the stems.

Roast the eggplants:
2 Roast the eggplants:

In a small bowl, whisk together the sesame oil, miso paste and mirin. Line a sheet pan with foil. Place the eggplants, cut sides up, onto the foil-lined sheet pan. Spread half the miso-mirin mixture over the cut sides of eggplants. Roast 18 to 20 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Cook the noodles:
3 Cook the noodles:

While the eggplants roast, add the soba noodles to the pot of boiling water. Cook 4 to 6 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

Cook the cod:
4 Cook the cod:

While the eggplants continue to roast, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned fillets and cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer to the serving dish of roasted eggplants.

Make the salad:
5 Make the salad:

While the eggplants continue to roast, in a large bowl, combine the cooked soba noodles, cucumber, ginger, white bottoms of the scallions, half the sesame seeds and half the Thai basil (tearing the leaves just before adding). Add the remaining miso-mirin mixture and a drizzle of olive oil; toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

Finish & serve your dish:
6 Finish & serve your dish:

Garnish the noodle salad and cooked cod and roasted eggplants with the green tops of the scallions. Garnish the cod and eggplants with the remaining sesame seeds and Thai basil. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the eggplants; halve the eggplants lengthwise. Using the tip of your knife, score a diagonal crosshatch pattern into the cut sides of the eggplants (without cutting through to the skin). Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Peel and mince the ginger. Pick the Thai basil leaves off the stems; discard the stems.

2 Roast the eggplants:

In a small bowl, whisk together the sesame oil, miso paste and mirin. Line a sheet pan with foil. Place the eggplants, cut sides up, onto the foil-lined sheet pan. Spread half the miso-mirin mixture over the cut sides of eggplants. Roast 18 to 20 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Roast the eggplants:
Cook the noodles:
3 Cook the noodles:

While the eggplants roast, add the soba noodles to the pot of boiling water. Cook 4 to 6 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

4 Cook the cod:

While the eggplants continue to roast, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned fillets and cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer to the serving dish of roasted eggplants.

Cook the cod:
Make the salad:
5 Make the salad:

While the eggplants continue to roast, in a large bowl, combine the cooked soba noodles, cucumber, ginger, white bottoms of the scallions, half the sesame seeds and half the Thai basil (tearing the leaves just before adding). Add the remaining miso-mirin mixture and a drizzle of olive oil; toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

6 Finish & serve your dish:

Garnish the noodle salad and cooked cod and roasted eggplants with the green tops of the scallions. Garnish the cod and eggplants with the remaining sesame seeds and Thai basil. Enjoy!

Finish & serve your dish:
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