This Asian-style dish includes one of the tastiest but lesser-consumed vegetables in the UK! Indulge in sweet and sour flavours served on a bed of noodles.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Japanese
    • Dairy Free
    • Vegetarian

    Soy Baked Aubergines

    Recipe Information

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    2 Aubergines

    150ml Olive Oil

    4 Garlic Cloves

    1 tsp Chilli Flakes

    100ml Dark Soy Sauce

    40g Honey

    2 x 300g packs Ready to Wok Noodles

    15g Fresh Coriander, chopped

    40g Pine Nuts or Peanuts, chopped



    Pre-heat the oven to 200°C/Gas Mark 6.

    Slice each aubergine lengthways into 10 slices.

    Place onto baking sheets, ensuring they don’t overlap, and drizzle with olive oil.  

    Bake in the oven for 10 minutes.  

    Meanwhile, peel and mince the garlic and mix with the soy sauce and honey.

    Remove the aubergine slices out of the oven and turn them over.

    Spoon the soy sauce mix over the slices.

    Bake in the oven for a further 15 minutes.

    Fry the noodles in a wok or cook them in the microwave, as per instructions on the pack.

    Dry fry the peanuts or pine nuts in a hot frying pan for a few minutes until slightly charred.

    Serve the aubergine slices on the noodles, topped with the coriander and toasted nuts.