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    You are in: Home / Low-cholesterol / Miso Aubergine With Cucumber Noodles Recipe
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    Miso Aubergine With Cucumber Noodles

    Miso Aubergine With Cucumber Noodles. Photo by AmandaInOz

    1/2 Photos of Miso Aubergine With Cucumber Noodles

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    PinkCherryBlossom's Note:

    A great low fat Veggie dish from the BBC

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    Units: US | Metric


    1. 1
      Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes, or until the skin starts to brown.
    2. 2
      Turn over and spread 1 tbsp miso paste on each cut side, put back under the grill and cook for 15 minutes, or until the aubergine is soft and cooked through, being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them.
    3. 3
      Meanwhile, soak the rice noodles following the packet instructions. Peel the cucumber, then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar.

    Ratings & Reviews:

    • on July 08, 2009


      We enjoyed the miso aubergine, but we found the noodles a bit bland. In the end we added much more rice vinegar and salt. Also, this made four servings for us, rather than two. Very healthy though. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Miso Aubergine With Cucumber Noodles

    Serving Size: 1 (375 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 289.5
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 712.3 mg
    Total Carbohydrate 62.1 g
    Dietary Fiber 10.0 g
    Sugars 7.6 g
    Protein 6.7 g

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