• 1 large aubergine, halved lengthways, flesh scored in a criss-cross pattern not piercing the skin
• 2 tbsp white miso
• 5 cm /2in fresh root ginger, peeled and finely grated
• 1 tsp runny honey (or vegan alternative)
• 1 tsp soy sauce or tamari
• salt and freshly ground black pepper
Steps
Step 1Bring a large saucepan of lightly salted water to the boil and cook the noodles according to the packet instructions.
Step 2Meanwhile, place the mangetout in a steamer or colander and set above the boiling water to steam with a lid on for 2 minutes. Drain the noodles and toss with the mangetout, spring onions, sesame oil and seeds, 1 tablespoon of lime juice and the coriander. Season with salt and pepper and set aside.
Step 3Heat the grill to high and line a baking tray with kitchen foil. Put the aubergine on the tray, skin-side up, and grill for 10 minutes, or until the skin has hardened and the flesh is soft.
Step 4Meanwhile, mix the miso, ginger, honey, soy sauce and 1 tablespoon of lime juice together in a small bowl.
Step 5Turn the aubergine over and push the miso mixture into the grooves. Grill for 5 minutes, flesh-side up, checking after 3 minutes that the miso is grilling evenly. It should be patched with brown but not burnt.
Step 6Cut the aubergine into thick slices and place on top of the noodles. Serve hot or at room temperature or divide between two lunch boxes.
