Fragrant Eggplant Stir-fry with Green Tea Noodles
SERVES: 4 DIFFICULTY: Medium
A rich stirfry with a delectable sauce
2 Eggplants (medium sized)
400g Hakubaku green tea noodles
2tbsp Dark sesame oil
1tbsp Garlic (minced)
1tbsp Ginger (minced)
1/2 Small chilli (finely minced)
1/4 cup Red onion (diced)
1/4 cup Red capsicum (diced)
1tsp Soy sauce
1tsp Sea salt
1tbsp Molasses (or maple syrup)
1tsp Rice wine vinegar
1tsp Lemon juice
2tbsp Fresh coriander (roughly chopped)
STEP ONE:ROASTING THE EGGPLANT
Preheat the oven to 190c.
Using a fork, prick the skin of the eggplants all over.
Place in heat-proof dish and bake in oven until tender (about 20-30 minutes).
Place eggplants on chopping board and allow to cool.
Discard the skin and roughly chop flesh into cubes (or alternatively puree in food processor for a creamier dish).
STEP TWO:GREEN TEA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Place in 4-5 individual serving bowls and set aside in fridge.
STEP THREE:FRAGRANT STIR-FRY
Heat sesame oil, in a wok, over medium-high heat.
Add the garlic, ginger and chilli, stirring, and cook until fragrant.
Add the eggplant, soy sauce, sea salt, molasses and rice wine vinegar.
Stir for a minute or two.
Remove from heat, then add the lemon juice and coriander.
Stir gently to combine.
Spoon the eggplant mixture onto the cold noodles.
Garnish with a sprig of coriander.