Panko Crusted Eggplant Steak with Miso Udon Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 870
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 155
- Dietary Fiber
- 14
- Sugar
- 10
- Protein
- 37
- Cholesterol
- 243
- Sodium
- 1961
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
Ingredients
1 large eggplant, cut into 4 (1/4-inch) thick slices
2 cups all purpose flour
1/2 tablespoon salt
1/2 tablespoon black pepper
4 eggs, beaten
2 cups panko
1 tablespoon fresh thyme, minced
MISO UDON NOODLES:
4 cups vegetable stock
3 tablespoons shiro miso (light)
1/2 tablespoon ginger julienne
4 scallions, sliced 1/16-inch thick
1 (4-ounce) piece 5-spice (or smoked) tofu, julienned
1 pound fresh udon noodles (blanched dried noodles would work)
Salt and pepper, to taste
2 tablespoons rice wine vinegar
1 teaspoon sesame seed oil
1 teaspoon sugar
1 pinch ground white pepper
3 cups tatsoi or mizuna
1 (2-ounce) package enoki mushrooms
Directions
- In shallow dishes, mix the flour, salt and black pepper. Place the egg in another dish and the panko and thyme in a third. Dredge the eggplant in the flour, then egg, and then panko. Deep fry at 350 degrees until golden, about 5 minutes. Season lightly with salt and drain on paper towels.
MISO UDON NOODLES:
- In a saucepan, heat the chicken stock and whisk in the miso and ginger. Season and check. Heat through and add scallions, tofu and noodles. In a bowl, whisk together vinegar, sesame oil, sugar and white pepper. Toss with greens and mushrooms to coat. Check for seasoning.
- PLATING In large pasta bowls, ladle in the noodle soup. Slice the eggplant in half on the bias and place on top of the noodles. Top with salad.
- Wine Suggestion: Pacific Echo Brut Rose