Rice noodles with aubergines
Ingredients
for 4 people
| 300 g | snake aubergines, halved lengthwise |
| 2 tbsp | olive oil |
| ¼ tsp | salt |
| 20 g | dried shiitake mushrooms |
| water, lukewarm |
| 250 g | rice noodles |
| water, boiling |
| 1 tbsp | olive oil |
| 1 | onion, coarsely chopped |
| 1 | garlic clove, coarsely chopped |
| 2 tbsp | sake (rice wine) |
| 2 tbsp | miso paste |
| 3 dl | water |
| 20 g | cashew nuts, coarsely chopped |
| 1 | red chilli, deseeded, cut into thin rings |
| 3 sprig | coriander, leaves torn off |
How it's done
Charcoal/gas/electric grill
Brush both sides of the aubergines with oil. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side, season with salt, allow to cool slightly.
Mushrooms
Soften the mushrooms in water for approx. 15 mins., drain, set aside.
Rice noodles
Place the rice noodles in the boiling water. Reduce the heat, cook over a very low heat for approx. 8 mins., drain.
Sauce
Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the mushrooms, sake and miso paste, simmer for approx. 3 mins. Pour in the water, puree, pass through a sieve. Mix the noodles into the sauce, plate up. Halve the aubergines crosswise, arrange on top along with the chilli and coriander.
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