Recipe

This Asian-style dish includes one of the tastiest but lesser-consumed vegetables in the UK! Indulge in sweet and sour flavours served on a bed of noodles.  

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 25 minutes

Japanese   |   Main   |   Dairy Free   |   Vegetarian

  

Ingredients

• 2 Aubergines
• 150ml Olive Oil
• 4 Garlic Cloves
• 1 tsp Chilli Flakes
• 100ml Dark Soy Sauce
• 40g Honey
• 2 x 300g packs Ready to Wok Noodles
• 15g Fresh Coriander, chopped
• 40g Pine Nuts or Peanuts, chopped

  

Method

• Pre-heat the oven to 200°C/Gas Mark 6.
• Slice each aubergine lengthways into 10 slices.
• Place onto baking sheets, ensuring they don’t overlap, and drizzle with olive oil.   
• Bake in the oven for 10 minutes.   
• Meanwhile, peel and mince the garlic and mix with the soy sauce and honey.
• Remove the aubergine slices out of the oven and turn them over.
• Spoon the soy sauce mix over the slices.
• Bake in the oven for a further 15 minutes.
• Fry the noodles in a wok or cook them in the microwave, as per instructions on the pack.
• Dry fry the peanuts or pine nuts in a hot frying pan for a few minutes until slightly charred.
• Serve the aubergine slices on the noodles, topped with the coriander and toasted nuts.