- 2 medium-sized eggplants
- 2 tsp dark sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- ½ small chilli, finely minced
- ¼ cup red onion, diced
- ¼ cup red capsicum, diced
- 1 tsp soy sauce
- 1 tsp sea salt
- 1 tbsp molasses
- 1 tsp Japanese rice vinegar
- 1 tsp lemon juice
- 2 tbsp coriander, roughly chopped
- 1 packet green tea noodles
Preheat the oven to 190C. Prick the eggplant all over with a fork, then roast for 20-30 minutes, or until tender when pierced easily with a fork.
Remove the eggplant and allowto cool. Scrape out the .esh with your .ngers, discarding the skin. Either coarsely chop, for coarse caviar, or puree in the food processor for a creamier version.
Heat a wok, add the sesame oil and stir-fry the garlic, ginger and chilli until fragrant. Top with diced onions and capsicum and fry for a further 5 minutes. Pour in the eggplant puree and season the lot with the soy sauce, salt, molasses and vinegar. Stir for a minute or two. Turn off the heat and stir in the lemon juice and coriander leaves. Serve warm or cool.
Meanwhile, cook the green tea noodles in a pot of boiling water for around 7 minutes. Refresh under cold running water and place in individual bowls.
Top with dollops of eggplant caviar and slurp away to your heart's content.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Japanese
- Course - Main-course