Udon Aubergine with Smokin' Señorita
Aubergine is one of those vegetables people either love or hate. But funny thing is, even the haters will happily eat baba ganoush without question. I'm looking at you Wouter!
This recipe is basically baba ganoush as a noodle sauce. Roasted an aubergine until it collapsed, then mashed it with tahini, soy sauce, and a spoonful of our Smokin' Señorita. The result was this creamy, smoky sauce that clung to every strand of udon.
Topped it with some fresh bits I had lying around - my constant kitchen friends spring onions, coriander and pickled red onions. It was only ok until we added a hit of fresh lime juice which really made it something special. It might not convert people, but don't tell them it's an aubergine sauce and watch it get devoured!
Inspired by Hetty McKinnon, who knows how to make vegetables the star of any dish.
Ingredients
- 1 whole aubergine
- 1 big scoop tahini
- Splash of soy sauce
- Smokin’ Señorita chilli oil
- Salt, to taste
- 1 pack udon noodles
- Sesame seeds
- Spring onions, sliced
- Fresh coriander
- Pickled red onions
- Lime wedge
Method
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Roast the aubergine whole at 200°C for 30 minutes, until soft and collapsed.
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Let cool slightly, then split open and scoop out the middle into a bowl.
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Add tahini, soy sauce, Smokin’ Señorita, and salt. Mix until creamy.
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Cook udon according to the package instructions, then drain.
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Toss the noodles with the aubergine sauce until well coated.
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Top with sesame seeds, spring onions, coriander, and pickled red onions.
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Finish with a drizzle of Smokin’ Señorita and a big squeeze of lime.