Harissa tahini noodles with charred aubergines

 


Ingredients

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

Recipe tips

Method

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.


Recipe Tips

You can cook the aubergines in the air fryer at 180C for 10–15 minutes, shaking or rotating the aubergine halfway through.


You could even cook the aubergines on the barbecue if it's that kind of day!

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