Rice noodles with aubergine and spinach

At this time of year all I want to eat is comfort food. And by comfort food I mean anything with melted cheese or copious amounts of cream. Lovely to eat, but not necessarily healthy. Luckily there are some dishes without cream and cheese that still hit the spot, and this is definitely one out of that category.

Imagine cubes of aubergine crispy on the outside but moist and full of absorbed olive oil within, paired with garlic, wilted spinach and rice noodles. All embraced by a light sauce of lime juice, fish sauce and sesame oil. Yu-um!

Rice noodles with aubergine and spinach, serves 2

1 aubergine

a lot of olive oil

1 garlic clove

2 handfuls spinach

1/2 tsp cayenne pepper

1/2 lime, zest and juice

2 tbsp fish sauce

2-3 tsp sesame oil

90-100 g vermicelli rice noodles

Bring some water to the boil. Put the noodles in a bowl and cover with the just boiled water, Peel and dice the aubergine. Wilt the spinach in olive oil. Remove to a bowl while frying the aubergine dices on high heat and in a lot of oil in the same pan. 

Once the aubergine pieces have got some colour, add the spinach to the pan, press in the garlic and and add the lime zest and juice, sesame oil and cayenne pepper. Let it sizzle for a few minutes, then season to taste with salt and pepper. Drain the noodles and add them to the pan. Toss and serve. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s