Hoisin Baked Eggplant With Soba Noodles & Steamed Greens

Take a plunge into modern fusion cuisine with this simple noodle dish that's fancy enough to make an appearance at your next dinner party. The unique and striking blend of flavours include nutty, chewy soba noodles served with baked eggplant doused in a sweet hoisin sauce, plus steamed broccolini, bok choy and a special, umami-laden dressing.

Yield: Serves 4
Prep Time: 15 mins
Cook Time: 25 mins
Difficulty Level: 3/5

Ingredients

• 2 medium eggplants (600 g), sliced thickly
• 1 cup (280 g) hoisin sauce
• 2 tsps sesame seeds
• 270 g soba noodles
• ½ cup (125 ml) tamari
• 2 tbsps brown sugar
• 1 tsp sesame oil
• 175 g broccolini
• 1 baby bok choy (50 g)
• ¼ cup (35 g) dry-roasted peanuts, chopped
• 2 tbsps Asian fried shallots
• 1 fresh long red chilli, seeded, sliced thinly

Steps

01. Preheat oven to 180 C. Line two oven trays with baking paper.

02. Place eggplant in a single layer on trays; brush both sides with hoisin sauce. Sprinkle with seeds. Bake for 20 mins or until tender.

03. Meanwhile, cook noodles in a large saucepan of salted boiling water for 3 mins or until just tender; drain. Take care not to overcook the noodles as they will continue to cook after being drained. Place noodles in a large bowl; cover to keep warm.

To make dressing, whisk tamari, sugar and oil in

a small bowl. Add half the dressing to the noodles; toss to combine.

05. Boil, steam or microwave broccolini and bok choy until just tender; drain.

06. Divide noodle mixture, eggplant and greens among serving bowls. Drizzle with remaining dressing and top with peanuts, fried shallots and chilli.

Photo: bauersyndication.com.au