Just for Sarah 😉
OK, this is basically my Japanese aubergine recipe served with noodles. But it was very nice and worth making. It’s excellent hot or cold and makes a lovely lunchbox for work.
For 2 servings you need:
1 aubergine, cut into 0.5cm thick slices
1 tbsp Clearspring organic shoyu soya sauce
1 tbsp Clearspring Tamari soya sauce
2 tbsp Clearspring mirin
1 clove garlic, crushed
4 spring onions, finely sliced
1/2 tbsp Clearspring toasted sesame oil
1 tbsp toasted sesame seeds
If you want to salt the aubergine (advisable if it’s old and a bit squishy) then lay the slices in a colander and sprinkle with salt. Weight and leave overnight. Rinse off the salt and press dry.
Mix the sauce ingredients together and place in a shallow tub or bowl. Cook the noodles and refresh under cold water.
Heat the oil and deep fry the aubergine slices till golden brown and soft. Drain briefly then add to the sauce whilst still hot. Mix with the noodles and scoff.