A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.
Ingreadient
- 2 aubergines, sliced into 2–3cm/¾–1¼in chunks
- 50ml/2fl oz extra virgin olive oil
- 60g/2¼oz good-quality light tahini
- 1 tbsp good-quality harissa paste
- 1 tbsp honey (or agave nectar, if vegan)
- 1 lemon, juice only
- 1 large garlic clove, grated
- 600–800g/1lb 5oz–1lb 12oz fresh or straight-to-wok udon noodles
- small handful fresh parsley, roughly chopped, to garnish
- sea salt and freshly ground black pepper
Direction
- Preheat the oven to 200C/180C Fan/Gas 4.
- Put the aubergines in a large mixing bowl. Drizzle with the extra virgin olive oil, season generously with salt and pepper and toss well to coat.
- Line a large baking tray with baking paper. Arrange the aubergine chunks in a single layer and roast for 20–25 minutes, or until deep golden-brown.
- Add the tahini, harissa paste, honey (or agave nectar), lemon juice and garlic to a large bowl along with 100ml/3½fl oz cold water and a good pinch of salt and pepper. Whisk to combine, then set aside.
- Meanwhile, cook the udon noodles according to the packet instructions, then drain.
- Add the drained noodles to the sauce and toss to coat. Taste and add more salt if needed, then divide between bowls. Add the roasted aubergine and serve warm or cold, garnished with chopped parsley.
