Baked Eggplant with Udon Noodles and Baby Spinach
SERVES: 6 DIFFICULTY: Easy
Make sure you use young eggplants to avoid the bitterness
INGREDIENTS
540g Hakubaku udon noodles
500g Eggplant (sliced in halves-lengthwise)
5 cloves Garlic (peeled & halved)
200g Baby spinach leaves
2 small Red chillies (de-seeded, finely sliced)
6tbsp Olive oil
2tsp Sea salt
Fresh ground black pepper (for serving)
Parmesan cheese (or crumbled tofu) for serving
|Udon
METHOD
STEP ONE:BAKED EGGPLANT
In a large baking dish combine the eggplant, garlic, chillies, sea salt and 4 tbsp of the olive oil.
Place in a hot oven (180c-200c) and cook for 35 minutes.
Set aside keeping warm.
STEP TWO:BABY SPINACH
Heat the remaining olive oil in a saucepan along with the baby spinach, stirring until spinach is wilted.
Add the eggplant mix, stirring gently to combine.
Set aside, keeping warm.
STEP THREE:UDON NOODLES
Cook noodles according to packet instructions.
Drain well, then divide between 6 warmed serving plates.
STEP FOUR:SERVING
Place eggplant and spinach mix on top of the noodles.
Garnish with black pepper and parmesan cheese.
Serve immediately.
|product-recipe
