Wasabi spiced aubergine with shitake mushrooms and brocoli Recipe

A hot and spicy Asian vegetable dish with soba noodles.

  • Preparation
    5mins
  • Cooking time
    10mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the vegetables
  • Mini aubergine(s) : 12 whole
  • Wasabi powder : 30 g
  • Fine ground white pepper : 6 pinch(es)
  • For the garnish(es)
  • Purple broccoli(s) : 300 g
  • Shiitake mushroom(s) : 100 g
  • Maldon salt : 3 pinch(es)
  • Soba noodles : 200 g
  • Sunflower oil : 2 Tbsp
  • For the sauce
  • Soy sauce : 100 ml
  • Mirin : 150 ml
Method
  • 1. FOR THE SAUCE:

    Place the mirin and soy into a saucepan and put onto a high heat. Reduce to a thick syrup consistency.

  • 2. FOR THE VEGETABLES:

    Cut the aubergine into 1 centimeter thick disks

    Make a marinade by mixing together the white pepper and wasabi powder and a little oil. Coat the aubergine with a little oil and a pinch of salt. Dip the disks into the mix and cover all of the flesh. Prepare the broccoli by trimming the ends. Cut the mushrooms into quarters.

  • 3. FOR THE GARNISH(ES):

    Put a large saucepan onto boil and cook the noodles as per instructions. When cooked, drain and mix a little oil through them to stop them sticking together.

    Cook the broccoli in a separate pan of salted boiling water for 4 minutes. Drain and keep to one side.

  • 4. TO COOK THE DISH:

    Add a splash of oil into a large frying pan over a medium heat. When the oil is hot put the aubergine in and cook for 2 minutes. Turn over and cook for a further 2 minutes. As you turn the aubergines over add the mushrooms to the pan. Cook the mushrooms for 2 minutes and then add the broccoli. Warm the broccoli through and then serve.

  • 5. TO SERVE:

    Place a neat pile of the noodles in the centre of the plate. Top with the roasted aubergines and broccoli. Finish with the mushrooms and the Mirin reduction.

Chef's tip

«If you can find them, Thai aubergines are perfect for this dish.»

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