Hello, culinary adventurers!
Ah, the humble aubergine – or eggplant, for my friends across the pond. It’s a versatile veg that’s ready to soak up flavours like a culinary sponge, and today, it’s the star of an Asian fusion dish that’ll have your taste buds singing!
Picture this: silky ribbons of soba noodles, perfectly balanced with a crunchy, nutty slaw, all crowned with lusciously glazed aubergine slices. I promise, this is one plate of bliss that’s just as fun to make as it is to devour.
Now, I’m always on the prowl for new flavor combinations, and this Aromatic Asian Fusion: Hoisin Glazed Aubergine with Soba Noodles and Crunchy Peanut Slaw is my latest discovery. It’s one of those meals that makes you pause mid-bite and wonder where it’s been all your life.
The aubergine takes on a magnificent depth when roasted with a glaze that’s the right kind of sticky – it’s a meditation on the sublime interplay of hoisin, soy, and the subtle warmth of fresh ginger. Trust me, the aromas wafting from your oven will be enough to summon the household to the kitchen.
I’m championing soba noodles here for their delightful bite and how well they play with the other textures at work. They pair impeccably well with the crisp, colourful slaw – a celebration of fresh veggies that’s all about crunch.
And the peanuts? They’re the unsung heroes delivering that final satisfying crunch and a toasty flavour that elevates every forkful. Paired with the smoky sesame seeds, it’s a combo that makes you want to sprinkle them on everything. And I mean, everything.
This dish is a nod to the beautiful symphony of flavours found in Asian cuisine while bringing something new and a bit cheeky to the table. Who says a British bloke can’t find harmony in a fusion dish, right?
I hope this recipe piques your curiosity and tempts you into Trying Something New™. So, preheat that oven, and let’s get cooking! And as always, I’m excited to hear all about your own kitchen escapades – the triumphs, the near-misses, and everything in-between. Share your masterpieces with us in the comments, or better yet, tag your creations with #AlCooksAsianFusion on social media.
Until next time, keep those aprons tight and those palates adventurous!
Cheers,
Al
Ingredients
– 2 medium aubergines, sliced into 1/2 inch rounds
– 120 ml hoisin sauce
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 2 tablespoons sesame oil, divided
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 200 grams soba noodles
– 100 grams red cabbage, thinly sliced
– 1 medium carrot, julienned
– 50 grams spring onions, thinly sliced
– 1 red bell pepper, julienned
– 30 grams fresh cilantro, chopped
– 50 grams unsalted peanuts, roughly chopped
– 1 tablespoon sesame seeds
– Salt to taste
– Freshly ground black pepper to taste
– Lime wedges for serving
Method
1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
2. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, 1 tablespoon of sesame oil, minced garlic, and grated ginger.
3. Arrange the aubergine rounds on the prepared baking sheet. Brush each round generously with the hoisin mixture on both sides. Season with salt and pepper to taste.
4. Place the baking sheet in the oven and roast the aubergine for 25-30 minutes, or until they are tender and the glaze has caramelized. Halfway through the cooking time, flip the aubergine slices and reapply the hoisin mixture.
5. While the aubergine is roasting, bring a pot of water to a boil and cook the soba noodles according to the package instructions, typically for 4-7 minutes. Drain and rinse under cold water to stop the cooking process. Toss the noodles with the remaining tablespoon of sesame oil to prevent sticking. Set aside.
6. In a large bowl, combine red cabbage, carrot, spring onions, red bell pepper, and half of the chopped cilantro.
7. In a dry pan over medium heat, gently toast the chopped peanuts and sesame seeds until golden and fragrant, about 3-5 minutes. Keep an eye on them to prevent burning. Once toasted, remove from the heat immediately.
8. Add the majority of the toasted peanuts and sesame seeds to the vegetable mixture, reserving some for garnish. Toss the slaw to mix the ingredients thoroughly.
9. Assemble the dish by placing a portion of soba noodles on each plate, then top with a few slices of the hoisin glazed aubergine. Add a generous serving of the crunchy peanut slaw alongside.
10. Garnish each serving with the remaining cilantro, toasted peanuts, and sesame seeds. Serve with lime wedges for an additional zesty flavor when squeezed over the dish. Enjoy your Asian fusion meal while it’s fresh and the textures are at their best!
