Long eggplants are skinnier than the regular large purple ones, and cook more quickly because of their shape. If you can’t find any, chop a large eggplant into 2cm cubes. I have used dried organic ramen noodles here.
STICKY EGGPLANT WITH CHICKPEAS AND NOODLES RECIPE
Serves 4
2 Tbsp olive oil
4 long eggplant, sliced 1cm thick
1 small red onion, chopped
1 Tbsp grated ginger
½ cup chopped garlic chives
1 cup chickpeas, drained
200g noodles, cooked
Salt and pepper
Sauce
¼ cup soy
2 Tbsp gochujang
1 Tbsp runny honey
1 clove garlic, grated
¼ cup water
- In a large frying pan warm the oil. Add the eggplant slices, cooking for 8-10 minutes until soft. Add the red onion, ginger and chives, continuing to cook for 5 minutes until soft.
- For the sauce, combine in a bowl the soy, gochujang, honey, garlic and water.
- Add the chickpeas to the eggplant, then add the sauce, cooking until everything is well coated.
- Fold through the noodles, season and serve hot.
