food (17806) vegan (4245) vegetarian (1298) recipe (813) shellfish (120)
Sometimes dishes come about unexpectedly. I’d blackened some aubergines with the intention of making baba ghanoush . But then after peeling the skin and scooping out the smoky soft flesh, I didn’t get around to it and left it in the fridge. Getting back late one night and fancying some noodles, I thought of the brilliant Sichuanese aubergines from A Wong , and that I could make a noodle sauce.
I warmed some chilli oil and sesame oil with crushed szechuan peppercorns, stirred in some black bean sauce, and then tossed in the aubergine flesh. I then adjusted the seasoning with a splash of red vinegar. When this was ready, I cooked the noodles, and tossed them into the sauce, adding sesame seeds and sliced spring onions on top.
It’s a great combination of flavours – the sesame and aubergine combination is common to baba ghanoush and this dish, but the spice and heat take it in a new direction.