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    Roasted aubergine soba with ginger pickles

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    Roasted aubergine soba with ginger pickles

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    2 small aubergines, cut into chunks
    1½ tbsp sunflower oil
    2 tbsp rice vinegar
    1 tsp caster sugar
    10g ginger, peeled and finely grated
    ½ cucumber, sliced
    200g soba
    2 tsp light soy sauce
    2 cloves garlic, peeled
    1 tsp toasted sesame oil
    1 tbsp sesame seeds, toasted


    1. Preheat the oven to 230°C, gas mark 8. Add the aubergines to a large roasting tin and toss with the sunflower oil. Season and roast for about 15-20 minutes, stirring occasionally, until golden and soft.

    2. Add the vinegar, sugar, ginger and a pinch of salt to a bowl. Mix well to dissolve the sugar and salt, then toss the cucumber in it and set aside. Cook the noodles according to pack instructions, drain and refresh in cold water, then drain again and tip back into the pan.

    3. Transfer ¹/³ of the aubergine to a food processor or blender, add the soy, garlic, sesame oil and 1 tbsp water, then blend until smooth. Pour the aubergine sauce over the noodles and toss to combine, gradually adding about 3 more tbsp water if needed to loosen. Serve topped with the remaining aubergine and pickles, sprinkled with sesame seeds. Keep the pickling liquid for spooning over at the table.

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    Cook’s tip The buckwheat noodles give this recipe a delicious flavour, but you could try using other varieties instead. Alternatively, serve the aubergine sauce and chunks with rice on the side.


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    3 stars