Creamy gochujang aubergine noodles
This moreish pasta-noodle dish is based on the southern Italian pasta alla norma but we’ve given it a few Korean touches. With noodles in place of pasta and an added whack of fiery gochujang, this is a comforting dish for any day of the week.
Ingreadient
- Vegetable oil for frying
- 3 garlic cloves, crushed
- 2-3 tbsp gochujang, depending on how spicy you like it (see Know-how)
- 400g tin plum tomatoes
- 500g tomato passata
- 3 medium aubergines
- 250g fine egg noodles
- 1 tbsp mascarpone or cream cheese
- Handful torn basil leaves
- 20g parmesan or vegetarian alternative, finely grated
- 2 tsp mixed black and white sesame seeds
Instruction
- Heat a dash of oil in a medium saucepan and, once hot, fry the garlic for a few seconds until fragrant and golden. Add the gochujang, followed by the tomatoes and passata. Bring to the boil, then turn the heat down and simmer while you prepare the rest of the dish – you might need a splatter guard.
- Trim off the aubergine tops, then cut into 3cm chunks. Heat 2cm oil in a large frying pan and, once hot (see intro), add the chopped aubergines in batches. Fry until well browned all over, then drain on a tray or plate lined with kitchen paper. Season with salt while hot.
- Cook the noodles in boiling salted water for 3 minutes, then drain. Stir the mascarpone/ cream cheese into the tomato sauce. Gently stir in the fried aubergine and torn basil leaves, then add the noodles and use tongs to coat everything evenly. Divide among bowls and finish with grated cheese and a sprinkling of sesame seeds.
