The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Aubergine with Brown Rice Noodles & Green Harissa Broth
Gooey aubergine is roasted until golden and coated in a sticky sauce, with sweet maple and fragrant dukkah. Dish it up on top of a vibrant broth, infused with green harissa for a kick. Stir through brown rice noodles and sweet peas. It's a bowlful of comfort.
Prep in 10
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 tsp maple syrup (maple syrup(100%))
- 2 garlic clove
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 6 radish
- 40g creamed coconut
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 150g peas
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 aubergine
Nutritional Information
Calories: 562
Protein: 14g
Carbs: 61g
Fat: 31g
Ingredients
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 tsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 150g peas (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut (use half)
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 2 garlic clove
- 6 radish
- 1 aubergine (use half)
Nutritional Information
Calories: 575
Protein: 15g
Carbs: 63g
Fat: 31g
Sticky Aubergine with Brown Rice Noodles & Green Harissa Broth
Gooey aubergine is roasted until golden and coated in a sticky sauce, with sweet maple and fragrant dukkah. Dish it up on top of a vibrant broth, infused with green harissa for a kick. Stir through brown rice noodles and sweet peas. It's a bowlful of comfort.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a medium saucepan, a measuring jug & a sieve
Roast the aubergine
- Dice the aubergine into 2cm chunks. Trim and quarter the radishes
- Place the aubergine onto the lined baking tray. Drizzle with 1 tbsp oil, then season with salt and pepper. Roast for 10 mins, until beginning to soften
Simmer the broth
- Meanwhile, thinly slice the garlic
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the garlic and cook for 2 mins, then add the harissa paste, creamed coconut, stock powder and 300ml water (150ml for 1 person)
- Bring to a boil and simmer for 4-5 mins, until thickened slightly
Finishing roasting
- Add the radish to the aubergine tray, drizzle over the maple syrup and dukkah and return to the oven for a further 10 mins until the veg is soft and golden
- Stir the peas through the broth in the final minute of cooking and season with salt and pepper to taste
Time to noodle
- Meanwhile, bring the medium saucepan with salted hot water to a boil
- Add the noodles to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water
Plate up
- Share the noodles between bowls and pour over the harissa broth. Top with the sticky roasted veg
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.