Sticky Baked Aubergine
with Sambal Noodles
Our Sticky Baked Aubergine is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
2 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
1 unit(s)
Pak Choi
32 grams
Sweet Chilli Sauce
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15 grams
Ginger Puree
25 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
30 grams
Honey
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.
Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.
Trim the pak choi, then thinly slice widthways.
When the aubergine has 10 mins of cook time remaining, turn the halves over so the cut-side is facing up.
Drizzle the sweet chilli sauce over the aubergine, then pop back in the oven for the remaining time.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles. When your pan of water is boiling, add the noodles and broccoli and cook until tender, 4 mins.
Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi, garlic and ginger puree. Cook until fragrant, 1 min.
Reduce the heat to medium, then stir in the ketjap manis, soy sauce, sambal (add less if you'd prefer things milder), honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir to combine, then simmer until thickened, 3-4 mins.
Once the noodles and veg are cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
When the sauce has thickened, add the cooked noodles and broccoli to the pan and toss until well coated, 1 min.
Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little thick.
Share the noodles between your bowls.
Top with the sticky baked aubergine halves.
Enjoy!
