Grilled Eggplant Bún Bowl with Sesame Dressing

A flavorful and refreshing Vietnamese-inspired bowl featuring grilled eggplant, vermicelli noodles, and a savory sesame dressing. Topped with fresh herbs and crunchy peanuts.

Prep Time

15 minutes

Total Time

45 minutes

Calories

425

Level

Easy

Yields

4 servings

Cost

£1.49

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1largeEggplant(Japanese or globe eggplant)

£1.50

8ozVermicelli Rice Noodles

£1.20

0.3cupFresh Mint(chopped)

£0.60

0.3cupFresh Cilantro(chopped)

£0.50

0.3cupPeanuts(roasted, chopped)

£0.75

2Scallions(thinly sliced)

£0.40

3tablespoonsSoy Sauce(low sodium)

£0.15

2tablespoonsRice Vinegar

£0.10

1tablespoonSesame Oil

£0.25

1tablespoonHoney(or maple syrup for vegan)

£0.20

2clovesGarlic(minced)

£0.10

1teaspoonGinger(grated)

£0.10

0.3teaspoonRed Pepper Flakes(optional)

£0.05

2tablespoonsVegetable Oil(for grilling)

£0.05

Total Cost

£5.95

£1.49 per serving

The Method

1
Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Brush both sides with vegetable oil and season with salt and pepper.
2
Grill the Eggplant: Preheat your grill to medium-high heat. Grill the eggplant slices for 3-4 minutes per side, or until tender and slightly charred. Remove from grill and set aside.
3
Cook the Noodles: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to package directions (usually 3-5 minutes). Drain and rinse with cold water. Set aside.
4
Make the Sesame Dressing: In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes (if using).
5
Assemble the Bowls: Divide the cooked vermicelli noodles among four bowls. Top with the grilled eggplant slices.
6
Drizzle with Dressing: Generously drizzle the sesame dressing over the noodles and eggplant.
7
Garnish: Garnish with chopped fresh mint, cilantro, peanuts, and sliced scallions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

425 kcal / 1778 kJ

Carbs

48g

18% of RDA

Fat

20g

29% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a vegan version, use maple syrup instead of honey in the dressing.

You can also add other vegetables to the bowl, such as shredded carrots, cucumber, or bean sprouts.

Grilling not an option? Pan fry the eggplant in a little oil until tender.

Prepare the dressing ahead of time and store in the refrigerator for up to 3 days.

Cooking Equipment

Grill

Large pot

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a vegan version, use maple syrup instead of honey in the dressing.

You can also add other vegetables to the bowl, such as shredded carrots, cucumber, or bean sprouts.

Grilling not an option? Pan fry the eggplant in a little oil until tender.

Prepare the dressing ahead of time and store in the refrigerator for up to 3 days.

Grilled Eggplant Bún Bowl with Sesame Dressing

Ingredients

The Method