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    Oriental Aubergines with Noodles

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    Oriental Aubergines with Noodles

    This dish is so quick to make but has a fantastic depth of flavour. Using miso adds significant body and flavour to dishes without the need to add lots of salt.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 2 aubergines
    • 1½ tbsp toasted sesame oil
    • 1 tbsp dark muscovado sugar
    • 1 tbsp Clearspring Organic Brown Rice Miso
    • 2 tbsp Kikkoman Low-Salt Soy Sauce
    • 1 tbsp rice vinegar
    • 1 tbsp Waitrose Cooks’ Ingredients Chopped Ginger
    • 1 tsp Waitrose Cooks’ Ingredients Chopped Garlic
    • Large pinch crushed chilli
    • Finely chopped fresh mint, to serve
    • Toasted sesame seeds, to serve


    1. Using a sharp knife, cut each aubergine into 4-6 large chunks. Brush 1 tablespoon of the sesame oil over the flesh of the aubergines.
    2. In a bowl, mix all the remaining ingredients other than the mint and sesame seeds together. Add 3 tbsp warm water.
    3. Warm a large wok with a tight-fitting lid over a high heat. When very hot, add the aubergine and cook for 2 minutes, turning the pieces often, until golden on all sides.
    4. Pour the glaze over the aubergines and immediately reduce the heat to low. Toss the pieces in the glaze until evenly coated. Cover and cook for 25 minutes, turning the aubergine 2-3 times, or until evenly coloured. If the pan becomes dry, add a touch more water.
    5. Remove from the heat and leave to stand for about 5 minutes. Sprinkle the mint and seeds over the aubergines and serve with hot egg noodles. Drizzle any pan juices over the top. Serve with a dollop of natural yogurt and lime wedges to squeeze over.

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