This is our favourite way to cook aubergines at the moment, they always come out meltingly soft and delicious. This method works beautifully with Ornamental Ginger & Soy Sauce in this Asian inspired dish, but why not shake it up and try some Rosie’s Doo Dah Sauce on top and serve it with new potatoes instead of noodles.
2 nice plump aubergines
Scarlett & Mustard Ornamental Ginger & Soy Sauce
2 bundles of local asparagus
a packet of egg noodles
salted cashew nuts
fresh coriander leaves
Preheat your oven to 200°C.
Slice your aubergines in half longways, keeping the green tops on as these look pretty. Cut deep cross hatchings into the flesh, but don’t pierce the skin, then pop your aubergines into your biggest baking tray.
Drizzle each half generously with Ornamental Ginger & Soy Sauce and pop in the oven for 20 minutes.
Whilst these are in the oven, trim any woody ends from your asparagus and snap each spear in half.
Once your aubergines have had 20 mins, turn the oven down to 180°c and remove your tray from the oven.
Fling your asparagus into the tray around the aubergines and drizzle with more Ornamental Ginger & Soy Sauce. Give it all a good mix, but ensure the aubergines stay cut side up.
Return the tray to the oven and bake for 30 minutes. If your asparagus is particularly slender, it may only need 20 mins.
Meanwhile, cook the noodles as per the packet instructions, drain and then drizzle with sesame oil to prevent them from sticking together.
Once the vegetables are cooked. Pop a serving of noodles into four bowls, top each with the asparagus spears and an aubergine half. Scatter liberally with salted cashews, sesame seeds and fresh coriander. Serve with additional Ornamental Ginger & Soy Sauce on the table for drizzling.