Ingredients (for 4 people)
For the Soba:
- 2 tbsps Miso paste
- 1 tbsp Mirin
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar or agave syrup
- a handful of soba
For the Aubergines
- 2 Aubergines
- 1/2 cup mascarpone
- 1/4 cup milk
- 1.5 tbsp of olive oil
- 1 small garlic clove
- Za’tar (if you canot find this, thyme powder is a good substitute)
- pinch of salt and pepper
For the Aubergines, I almost fully followed the Ottolenghi recipe, except I substituted the greek yoghurt for mascarpone and the buttermilk for regular milk. Before you say anything, yes, mascarpone is way more fattening, but it’s also exponentially tastier.
First preheat the over to 95C. Slice the aubergine lengthwise and make 3-4 cuts without going through the skin in order to let some oil drip down.
Secondly put them on a baking tray, cut side up, and brush them with plenty of fine olive oil. Sprinkle some salt and pepper and cook for 40 min.
After that prepare you pomegranate according to your preferred technique (beat it with a spoon, eviscerate it in water, make a total mess)
Then cook your soba according to packaging
Next mix all the ingredients for the glaze together
After rinse the soba and add the miso sauce
Subsequently make the Ottolenghi sauce by mixing the dairy, olive oil, minced clove and a pinch of salt.
Finally make a nest with the soba noodles on the plate, place the aubergines on it and top it off with the cream and pomegranate.