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Chilli Roasted Aubergine with Tahini Noodles
You'll combine two of your favourite takeaway dishes in this winning plate. Roast batons of aubergine till oogy gooey, then toss with spicy chilli paste. Serve over a creamy noodle stir-fry, enriched with tangy yoghurt, crunchy veg and plenty of ginger and garlic. A feast in just 20 mins.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 head of broccoli
- 2 aubergine
- 2 pak choi
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tbsp tahini (Sesame)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 3 spring onion
- 1 tbsp rice wine vinegar
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp maple syrup
- 1 tbsp cornflour
Nutritional Information
Calories: 466
Protein: 14g
Carbs: 56g
Fat: 22g
Chilli Roasted Aubergine with Tahini Noodles
You'll combine two of your favourite takeaway dishes in this winning plate. Roast batons of aubergine till oogy gooey, then toss with spicy chilli paste. Serve over a creamy noodle stir-fry, enriched with tangy yoghurt, crunchy veg and plenty of ginger and garlic. A feast in just 20 mins.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7/ air fryer 190C. Slice the aubergines into 2cm thick wedges. Place on a lined baking tray and toss with 2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins/ air fryer 8-12 mins, until soft and golden.
- Prep the chilli sauce; in a large deep frying pan, mix the ginger & garlic paste, maple syrup, tamari, half the vinegar, chilli paste (to taste) and 100ml water. Whisk in the cornflour, until smooth. Set aside for later.
- Make the tahini yoghurt; mix the tahini, yoghurt, remaining vinegar, a pinch of sea salt and 75ml water in a large mixing bowl. Stir until smooth.
- Bring a large saucepan filled with salted hot water to a boil. Trim the broccoli and halve widthways. Add the broccoli to the pan and boil for 2 mins. Then add the noodles, gently separate them with a fork, and boil for another 3-4 mins until cooked. Drain together, then rinse under cold water and return both to the pan.
- Thinly slice the spring onions. Add the tahini yoghurt and half the spring onions to the cooked noodles and broccoli in the pan. Toss to combine, then place on low heat to warm through. Season generously to taste.
- Cut the pak choi into bite-sized pieces. Place the chilli sauce pan on medium heat, add the pak choi and cook for 2-3 mins, until the sauce thickens slightly and the pak choi softens. Finally, add the roasted aubergine and mix well.
- Serve the noodles on plates and spoon the chilli vegetables on top. Garnish with remaining spring onions.
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