This meal was unexpectedly so comforting, it really is true that the best meals are made from scrounging around in your fridge. The only fresh ingredients we used for this were the aubergines and the pomegranate, everything else was from the store cupboard. As you can probably tell from my recipes I’m a little bit addicted to aubergines, but I have to say for a winters night this recipe is my favourite so far! You don’t have to add the pomegranate seeds but they add much needed colour to the dish.
2 large aubergines
2 tbsp coconut oil
large pinch of salt
handful of cashews
black or white rice noodles
sprinkle of fresh coriander or mint
For the sauce:
4 tbsp white miso paste
2 tbsp rice mirin
1tbs soy sauce
2 tbsp maple syrup
1 dsp pickled ginger (you can use fresh grated ginger if you don’t have pickled)
2 tbsp stock or water
What to do…
Heat your oven to 180 degrees.
First wash your aubergines and chop the top and bottom off them. Then slice them into 2cm rounds, then in half or quarters depending on the size of your aubergine. Remember it will shrink down a lot in the oven so you want your pieces to still be relatively large.
Spread the aubergine on a baking tray (you may need more than one tray), then toss with coconut oil and a little salt. Bake in the oven for 20/30 minutes until golden brown and soft.
While the aubergine is cooking prepare the sauce. Mix all the ingredients except the ginger in a bowl or jug. Finely chop the pickled ginger and add to the sauce. Set to one side.
Roughly chop your nuts and toast gently in a frying pan until starting to brown. Keep the pan for later.
Deseed your pomegranate and put to one side.
When the aubergine is 5 minutes from cooked, heat a pan of water until boiling. Cook your rice noodles according to the packed instructions (usually around 5 minutes). For this recipe I used a mix of black and white rice noodles just to give it some colour but you can use whichever you prefer.
Once cooked drain under cold water. Return the noodles to the pan with a few tablespoons of the sauce and stir to heat, add your aubergine and a little more sauce if needed. Once all are combined you can dish up your veggie stir fry. Top each bowl with pomegranate seeds and toasted nuts, sprinkle with a few herbs.
Enjoy your cosy bowl of goodness.