Ingredients
dressing:
1 tbsp of minced garlic and ginger
1 tbsp of sesame oil
1 tsp of tamari
1 tbsp of OSU apple cider vinegar
4 tbsp of miso paste
2 tbsp of mirin
1 aubergine
1 tbsp of sesame oil
2 packs of brown rice noodles
200g of broccoli
toppings
20g of cashews
1/2 red chilli sliced
2 sliced spring onions
Directions
preheat the oven to 180c
Halve and score the aubergine, season with salt then add 1 tbsp of the sesame oil to the pan and fry the aubergine on both sides for 4-5 mins until golden brown.
Pop the seared aubergine into a roasting tray.
Mix the dressing ingredients together, pour 2/3 of the dressing over the seared side of the aubergine and cover with foil. Roast for 20-30 min dependant on the size of your aubergine until gooey and cooked through.
While the aubergine is baking, cook the noodles as per pack instructions, steam the broccoli and plate together with the aubergine, top with the cashew, spirng onions, chilli and the rest of the dressing
