Teriyaki Grilled Aubergines with Edamame Udon Noodles
"Steaming then grilling your aubergines gives the best of both worlds: soft, meaty flesh which pulls away from the skin with ease, but with a deeply sticky, caramelised surface. Serve with lightly dressed udon noodles, spinach and edamame for a speedy, healthy and comforting weeknight dinner". - Fliss Freeborn
Method
Based on 4 servings, adjust as needed.
Step 1
Slice your aubergines in half lengthways, and then make a diagonal criss-cross pattern in the flesh using a sharp knife, and rub with a little salt. Place them, tesselated, on a large plate. Pour around 25ml of water onto the plate (if cooking for 4) and cover tightly with either clingfilm or a microwavable lid. Microwave on high for 8 minutes, or until soft. Alternatively, place in a bamboo steamer for 10 minutes.
Step 2
Meanwhile, preheat the grill. When the aubergines are done in the microwave or steamer, remove the cling film or cover and let them steam dry for a few minutes, mopping up any pools of moisture from the flesh with a kitchen towel, where needed.
Step 3
Brush each aubergine with a tablespoon of teriyaki sauce and place under the grill on the middle shelf for the first 5 minutes.
Step 4
Boil the kettle. Place the edamame beans into a large microwavable bowl, and pour over 100ml of boiling water (if cooking for 4). Microwave this on high for 2 minutes to just cook through, then add in the udon noodles and another 100ml of boiling water, and microwave for another 90 seconds, to just soften and heat the noodles through. Do this in a pan on the hob, if you’re without a microwave.
Step 5
Add the spinach in here, using a spoon to submerge it before draining everything into a colander (the heat should wilt the spinach without needing to explicitly cook it).
Step 6
Place the aubergines up a rung on the grill, if they’re not looking quite sticky enough yet. Return the noodles and veg to the bowl from whence they came, and toss with soy sauce, sesame oil, rice vinegar, and chilli flakes.
Step 7
Finely slice the spring onion, scatter it over the aubergines and serve with the noodles.
- Ingredients
- Based on 4 servings
-
2tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
2tbsp Rice Wine Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml -
2 Aubergines, cut in half and flesh scored 2x Sainsbury's Aubergine -
300g Ready To Wok Udon Noodles 1x Sainsbury's Udon Noodles Quick To Cook x2 300g -
200g Frozen Edamame Beans 1x Sainsbury's Edamame Beans 500g -
0.5tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
100g Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
4tbsp Teriyaki Sauce 1x Sainsbury's Teriyaki Sauce 150ml -
2tbsp Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
4 Spring Onions 1x Sainsbury's Spring Onions Bunch 100g