Seared Cod & Miso-Roasted Japanese Eggplant

with Cucumber-Soba Noodle Salad

30 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans

Nutrition

PER SERVING
Calories

625 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!