So delicious and slightly unexpected.
Chinese Eggplant Noodles
- 2 large eggplants
- 4 large tomatoes
- 2 cloves of garlic
- 3 cm knob of ginger
- 4 tablespoons soy sauce
- 1 small bunch of basil (not optional)
- 1 small bunch of coriander (optional)
- 1 tablespoon malt vinegar
- angel hair noodles
Chop the eggplants and tomatoes into large chunks. Place in a large saucepan with the crushed garlic and grated ginger. Cook on high heat with the lid on for 10 minutes. Turn the heat down and simmer without the lid until the eggplant is as soft as you like it. I like it very soft, so I simmer it for another 15 minutes.
Once cooked, add the chopped herbs, soy sauce and vinegar. Leave it to sit while cooking the angel hair noodles.
Combine the noodles and sauce. Serve with soy sauce on the side.