Rice noodles with eggplant in adjika
This weeknight noodle dish uses gochujang, miso, and tomato paste for deep flavor in no time. Long, slender Japanese and Chinese eggplant cook faster and get more tender than their globe-shaped cousins.
INGREDIENTS
rice noodles 60 g
eggplant 50 g
olive oil 10 ml
oregano 1/4 tsp
marjoram 1/4 tsp
thyme 1/4 tsp
salt 1/4 tsp
sugar 1/4 tsp
lettuce leaves 10 g
leek 10 g
Adjika sauce:
onion 20 g
carrot 20 g
apple 1/2 pcs
chilli 5 g
bell pepper 20 g
tomato 40 g
garlic 2 cloves
cilantro 5 g
salt 1/4 tsp
sugar 1 tsp
vinegar 1 tsp