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Miso and Honey Glazed Aubergine

with Udon Noodles, Stir-Fried Veg and Peanuts
Anushka Magan
Anushka MaganUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
495 kcal
Protein
: 
14.4g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
  • Peanut
  • Sesame
  • Cereals containing gluten
  • Wheat
  • May contain traces of allergens
  • Celery
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

15 grams

Miso Paste

(Contains: Soya)

15 grams

Honey

50 grams

Ketjap Manis

(Contains: Soya)

1 unit(s)

Bell Pepper

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Lime

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

150 grams

Shredded Savoy Cabbage

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

Energy (kJ)2071 kJ
Energy (kcal)495 kcal
Fat18.7 g
of which saturates3 g
Carbohydrate67.7 g
of which sugars32.7 g
Dietary Fibre11.7 g
Protein14.4 g
Salt2.4 g
Potassium468 mg
Calcium17.5 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Baking Paper
•Rolling Pin
•Small Bowl
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.

Pop the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.

Once the oven is hot, roast the aubergine on the top shelf until golden and tender, 25-28 mins.

2

Meanwhile, in a small bowl, combine the miso paste, honey and half the ketjap manis. Set aside your miso sauce. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Crush the peanuts in the unopened sachet using a rolling pin.

3

When the aubergine has 12-14 mins remaining, remove from the oven and spread 1 tbsp of the miso sauce over each aubergine half. Reserve the remaining sauce for later.

Return to the oven for the remaining time, 12-14 mins.

4

Meanwhile, juice half the lime and cut the other half into wedges.

Stir the lime juice, sesame oil and remaining ketjap manis into the miso sauce.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, stir-fry the pepper and savoy cabbage until softened and slightly charred, 5-6 mins.

5

Add the reserved miso sauce and udon noodles to the pan.

Use a fork to gently separate the noodles then toss together to coat the noodles in the sauce. Stir-fry for a further 2-3 mins then remove from the heat. 

Taste and season with salt and pepper if needed. 

6

Share the udon noodles out between your serving bowls and lay the miso glazed aubergine on top.

Sprinkle over the peanuts and serve any remaining lime wedges on the side for squeezing over. 

Enjoy!

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