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Seared Cod & Miso-Roasted Japanese Eggplant

with Cucumber-Soba Noodle Salad

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 625 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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:
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: