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
Baked Eggplant with Udon Noodles and Baby Spinach
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.
Place eggplant and spinach mix on top of the noodles.
Garnish with black pepper and parmesan cheese.