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Smashed eggplant udon noodles

Smoky, spicy and nutty smashed eggplant is the perfect partner for fat udon noodles. The eggplant tenderly clings to each chubby strand, a silky and earthy coating. You don’t really think of the smashed eggplant as a sauce or an accompaniment. They simply become one with the noodles.

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A bowl of udon noodles topped with sliced green onions, sesame seeds, and sauce, served in a gray bowl on a marble surface.

The smashed eggplant is a revelation. For me, it came about through experimentation. With an eggplant that was on its last legs, I roasted it until it was very soft, then mashed the flesh, seasoning it with chili crisp and tahini. It was so tasty. It was a dish I knew could even be more than a dip. Perhaps it could be a salad.

I pondered whether I could turn it into a ‘dressing’ for a noodle salad. More often than not, I visualize a finished dish before I attempt to develop it. I labored over the color of the smashed eggplant when tossed through noodles, and that some might find it unappealing. Personally, I love beige food. It is real and honest, the deep or faded hues representing the time spent to develop flavour.

Smashed eggplant udon noodles

Serves

Ingredients

600 g medium eggplant (globe or Italian)
extra virgin olive oil
600 g fresh or frozen thick udon noodles
1 garlic clove, grated
2 heaped tablespoons tahini
2 tablespoons chili crisp, plus more to serve
salt and pepper
4 teaspoons sesame oil, divided
2 scallions, thinly sliced
Toasted white sesame seeds, for topping

Instructions

Heat the oven to 220˚C / 425˚F.
Place the eggplant on a baking tray and drizzle with olive oil, turning it so all the skin is covered. Bake until the skin is charred, the interior is very tender and collapsing, 20-25 minutes (time will vary depending upon the size of your eggplant).
Bring a large pot of salted water to the boil. Add the noodles and cook according to package instructions until al dente. Drain, rinse under cold water and drain again.
When the eggplant is cool enough to handle, split it in half lengthways, and then scoop out the flesh and place it into a bowl (leave behind the skin). Add the garlic, tahini, chili crisp and stir vigorously to break up the flesh until it turns into a chunky dip. You can also use a fork if you need to mash the flesh. Taste and season with salt and pepper.
Divide the noodles between four bowls and then top each with some of the eggplant mixture (dividing it equally between the four bowls too), 1 teaspoon of sesame oil, some scallions (save some for final garnish) and then toss each bowl of noodles so the eggplant clings to every chubby strand. Season with salt and pepper, top with a drizzle of chili crisp, more scallions and sesame seeds. Serve immediately.