Looking for a new vegetarian dish to serve friends at your next dinner party? This eggplant baked with a sweet hoisin sauce until tender and served on top of chewy soba noodles with steamed greens and a umami-heavy dressing is the ideal dish. It’s fancy enough to serve at a dinner party but simple enough to serve as a weeknight meal as well.
WHAT ARE SOBA NOODLES?
Soba noodles take their name from the Japanese word for the flour from which they are made: buckwheat flour. The thin, brown-grey strands have a nutty flavour and chewy texture and, when served cold, make a brilliant addition to salads. They can also be served warm in flavour-packed broths and soups and topped with a protein of choice.
1.Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
2.Place eggplant in a single layer on trays; brush both sides with hoisin sauce. Sprinkle with seeds. Bake for 20 minutes or until tender.
3.Meanwhile, cook noodles in a large saucepan of salted boiling water for 3 minutes or until just tender; drain. (Take care not to overcook the noodles as they will continue to cook after being drained.) Place noodles in a large bowl; cover to keep warm.
4
4.To make dressing, whisk tamari, sugar and oil in
a small bowl. Add half the dressing to the noodles;
toss to combine.
5.Boil, steam or microwave broccolini and buk choy until just tender; drain.
6.Divide noodle mixture, eggplant and greens among serving bowls. Drizzle with remaining dressing and top with peanuts, fried shallots and chilli.
Use your favourite greens in this recipe; broccoli, choy sum, gai lan, asparagus and green or snake beans are good.
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