IngredientsIngredients

Seared Rockfish & Miso-Roasted Japanese Eggplantwith Cucumber-Soba Noodle Salad

Recipe #107

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4 Rock Fish Fillets10 Ounces Soba Noodles4 Scallions1 Cucumber1 Pound Japanese Eggplants1 Large Bunch Thai Basil

Knick Knacks2 Tablespoons Black & White Sesame Seeds2 Tablespoons Sesame Oil1 1-Inch Piece Ginger½ Cup White Miso Paste¼ Cup Mirin

Makes 4 ServingsAbout 680 Calories Per ServingCooking Time: 25 to 35 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/fp107

Finish & serve your dish:Make the salad:

Cook the fish:Cook the noodles:

Roast the eggplant: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. Remove and discard the root end of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Halve the cucumber lengthwise. Using a spoon, remove and discard the seeds; thinly slice. Cut off and discard the stem of the eggplant; halve the eggplant lengthwise. Using the tip of your knife, score a shallow, diagonal crosshatch pattern into the cut sides of the eggplant. Peel and finely chop the ginger. Pick the Thai basil leaves off the stems; discard the stems.

While the eggplants roast, add the soba noodles to the boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside.

In a large bowl, combine the cooked noodles, white bottoms of the scallions, cucumber, ginger and half of both the thai basil (tearing the leaves before adding) and sesame seeds. Add the remaining miso-mirin mixture and a drizzle of olive oil; season with salt and pepper to taste. Toss to coat and transfer to a serving dish.

In a small bowl, whisk together the sesame oil, miso paste and mirin. Place the eggplant, cut sides up, onto a foiled-lined sheet pan. Spread the half the mirin-miso mixture over the cut sides of eggplant. Roast 18 to 20 minutes, or until golden brown and tender. Remove from the oven and transfer to a serving dish.

Pat the fish fillets dry and season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the fish and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a serving dish.

Garnish the finished fish, eggplants and noodle salad with the green tops of the scallions and remaining Thai basil and sesame seeds. Enjoy!

Instructions

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For cooking tips & tablet view, visit blueapron.com/recipes/fp107