Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220C and bring a large saucepan of water to the boil for use in Step 2.

Washing Instruction

Wash your hands, aubergines and spring onion well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Soba is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce or hot in a noodle soup. Please remember to rinse your soba noodle after cooking to remove excess starch from them - see Step 2.

Step 1 - Glazed Aubergine

Toss your aubergine chunks in a large mixing bowl along with olive oil, salt, and pepper. Scatter onto an over tray and pop into the oven for 12-15 minutes until lightly browned. While your aubergine is roasting, heat through and slightly reduce your DailyDish Korean Glaze in a small pan, once your aubergine is done roasting, gently mix it along with your DailyDish Korean Glaze.

Step 2 - Soba Noodles

Once your water in your large saucepan has come to a boil, cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.

Step 3 - Cold Dressing

Mix together your chopped spring onion, chopped coriander, crushed garlic, crushed ginger, sesame oil, and soy sauce with a few glugs of olive oil, season lightly with salt and pepper.

TO SERVE

Divide your noodles amongst your servings, drizzle over your cold dressing, top with your glazed aubergine and silken tofu.