Smashed Eggplant Udon Noodles

Hetty McKinnon

This dish straddles the line between salad, and a warm bowl of noodles. Enjoy it as you wish. As written, the recipe is for a room temperature noodle salad. If you wish to eat it as a warm dish, simply warm the eggplant mixture in a pan and then add the drained noodles and gently toss at a low heat. Or throw it into the microwave.

Serves 4

Vegan / For gluten free, use thick rice noodles 2 medium (about 600g / 22 ounces) eggplant extra virgin olive oil

600g / 22 ounces fresh or frozen thick udon noodles

1 garlic clove, grated

2 heaped tablespoons tahini

2 tablespoons chili crisp, plus more to serve Salt and pepper

4 teaspoons sesame oil (divided)

2 scallions, thinly sliced

Toasted white sesame seeds, for topping

Heat the oven to 220°c / 425°f.

Place the eggplant on a baking tray and drizzle with olive oil, turning it so all the skin is covered Bake until the skin is charred, the interior is very tender and collapsing, 20-25 minutes (time will vary depending upon the size of your eggplant).

Bring a large pot of salted water to the boil. Add the noodles and cook according to package instructions until al dente. Drain, rinse under cold water and drain again.

When the eggplant is cool enough to handle, split it in half lengthways, and then scoop out the flesh and place it into a bowl (leave behind the skin). Add the garlic, tahini, chili crisp and stir vigorously to break up the flesh until it turns into a chunky dip. You can also use a fork if you need to mash the flesh. Taste and season with salt and pepper.

Divide the noodles between four bowls and then top each with some of the eggplant mixture (dividing it equally between the four bowls too), 1 teaspoon of sesame oil, some scallions (save some for final garnish) and then toss each bowl of noodles so the eggplant clings to every chubby strand. Season with salt and pepper, top with a drizzle of chili crisp, more scallions and sesame seeds. Serve immediately.