Here’s a great weeknight dinner that comes together in under 20 minutes on the stovetop. Soft, sticky and delicious eggplant meets crispy broccoli and earthy pasta. Heaven in a bowl.
Recently I’ve had an insane craving for pasta. We’re making both ramen soup and a tofu noodle recipe from our next book. And last week I had an eggplant left over from another job and I made this quick meal for lunch. I had plenty of time to stir the sauce while the eggplant was browning and the pasta was cooking.
The sauce makes the dish with a good amount of ginger to give it a fresh punch and includes sesame oil, miso and tamari to make it rich in umami. With soft and flavorful eggplant, crispy broccoli, earthy buckwheat noodles and peppers to reheat, it’s the perfect quick lunch or dinner.
I shared a photo on Instagram and got 394 comments from those who asked for the recipe. Here it is. As this Wednesday’s Lunch Therapy chef, I thought this might be fun to do.
tbsp oil, for frying
1 medium aubergine
Soba noodles, for 2 persons
200 g tenderstem broccoli
1-2 spring onions
1/2 garlic clove
1 red chili, finely chopped
A good handful baby spinach
a small bunch fresh coriander (optional)
Miso and ginger marinade
1 tbsp tamari
1 tbsp sesame oil
2 tbsp water
2 tsp shiro miso
1 tsp maple syrup
2 tsp fresh grated ginger
1/2 garlic clove, finely grated
- If you don’t like eggplant, you can use mushrooms or tofu instead.
- Soba noodles are made from buckwheat, which is naturally gluten-free. But always check the packaging if you’re intolerant as there are many brands that mix wheat and buckwheat.
- The pickle has no acidic content, which is what I actually prefer in my recipe, but you can add some rice vinegar or lemon juice if you want.
- Dice the eggplant and place it in a well-oiled skillet over medium-high heat with a pinch of salt. You want them to shrink in size and color the edges, it takes about 6-8 minutes. Turn and stir occasionally to keep it from sticking to the pan, adding more oil if needed.
- Meanwhile, mix the marinade in a small bowl. Mison can be a little difficult to break up, I usually use the back of a teaspoon to mash and then a whisk to soften it.
- Cook the noodles according to the instructions on the package. When you’re done, rinse them with cold water. It is important to remove the starch so that it is sticky and not clumping.
- Cut the broccoli into thin stalks and roughly chop the spring onions.
- When the eggplant is ready, put it in a bowl and add the broccoli, spring onion, half clove of garlic and half the red pepper to the pan. Charcoal each side of the broccoli for just a minute or two.
- Pour the eggplant back into it and add half the marinade. Mix it around.
- Add the pasta (we like the high stuffing-to-pasta ratio so start with 2/3 of the pasta and save the rest as a backup to add if needed) and a handful of spinach and remove from the Heater. Toss once and divide between two bowls. Garnish with sesame seeds, coriander, remaining paprika, and a drizzle of remaining marinade.
- Have fun!