Ingredients
- 1 aubergine, diced into 1cm pieces
- 1tsp fine salt
- 4tbs olive oil
- 2 cloves garlic, peeled and sliced
- 4tbs sambal oelek
- 50g salted cashew nuts, chopped
- 8 cherry tomatoes, halved
- 50g raisins, soaked in boiling water and drained
- 1 packet (300g) buckwheat noodles
- Salt and black pepper
- Some fresh coriander and mint
1 Put the aubergine into a bowl, sprinkle the salt over it and leave it to sit for at least 30 minutes.
2 Rinse and gently squeeze dry before cooking. This both enhances the flavour and gets rid of any excess water.
3 Put the olive oil into a large pan or wok, then add the garlic to cook (without colouring) for a minute over a medium heat. Add the aubergine, then turn up the heat to high.
4 Cook for 10 minutes then add the sambal oelek, cashews, tomatoes and raisins and cook for another 15 minutes or so, until the aubergine almost completely breaks down into a spicy, almost chutney-like consistency.
5 Cook the noodles as per packet instructions, drain, then add to the aubergine, along with a half cup of the cooking water.
6 Season and serve with a scattering of fresh mint and coriander.
