Holy crap this sounds amazing. I think my purple eggplants in the garden are about ready to pick. I know what I’m gonna doooo. Also hell yeah to beige food.
Oh surprised to hear that!! A lot of the flavor here comes from the chili crisp. You could just add some sort of hot sauce or chili oil but you will have to adjust the seasonings. I’m sure it will still taste great.
Brilliant! Thank you! I’m more than happy to make my own, as I can do a big enough batch to share with my dad (he’s a massive curry fan, so will likely have ingredients in already).
Definitely a thing in England, just not available absolutely everywhere! But they have it at Ocado and Sainsburys; you can easily get it online (Delli, Sous Chef, Amazon, various Chinese supermarkets); or you can get it at a Chinese supermarket (or even a corner shop in an area with lots of students).
Chili Crisp has its own unique flavor so there really isn’t any good substitute. Look for it at an Asian specialty market. It can also be purchased directly from Amazon here in the U.S., perhaps you have similar type of online retailer.
Is there a reason to remove the skin from the roasted eggplant? I recently made Baba Ganoush in a food processor and included the skin. It didn't add any bitterness, and I'm guessing it upped the fiber content. Just wondering...
Textually I prefer this without it because it can be bitter and not a nice mouthfeel. That’s my personal preference- feel free to try it with the skin!! I’m sure it will still be good.
Made this tonight and loved the slurpable texture and that the eggplant really does cling to the noodles! I'm out of chili crisp so I put chili garlic sauce instead - should have thought to reduce the amount of raw garlic accordingly, but live and learn. Thanks for a wonderfully fun recipe!
Thank you! I love smashed eggplant even on its own, and especially with tahini. With chili crisp and udon it sounds fantastic. Your dish looks and sounds absolutely delicious.
I'm on an eggplant kick these days and just finished making an eggplant/tomato bruschetta. So good. Sad that the most beautiful vegetable is so under appreciated! Thanks for another recipe to try! All the best!
eggplant seems to always be the last ingredient sitting in my fridge from last grocery haul. smart to make a dip when there’s not much else to work with
Holy crap this sounds amazing. I think my purple eggplants in the garden are about ready to pick. I know what I’m gonna doooo. Also hell yeah to beige food.
Home grown eggplant!!! You are so lucky.
Sounds delish, but is there an alternative to chilli crisp. It’s not really a thing in England yet, that I’ve noticed. What could I use instead?
Oh surprised to hear that!! A lot of the flavor here comes from the chili crisp. You could just add some sort of hot sauce or chili oil but you will have to adjust the seasonings. I’m sure it will still taste great.
And if you did want to try making your own chili crisp, this is my recipe from my book To Asia, With Love. Here’s the recipe online - https://foodforeveryone.com.au/blogs/recipes/hetty-mckinnon-s-everything-oil-from-to-asia-with-love?srsltid=AfmBOorVDzHfGci5cz5N0SH_oHlnJBprHaBMOeHdBu34se__7VHwp2uV
Brilliant! Thank you! I’m more than happy to make my own, as I can do a big enough batch to share with my dad (he’s a massive curry fan, so will likely have ingredients in already).
Yay hope you all enjoy it!!!
Definitely a thing in England, just not available absolutely everywhere! But they have it at Ocado and Sainsburys; you can easily get it online (Delli, Sous Chef, Amazon, various Chinese supermarkets); or you can get it at a Chinese supermarket (or even a corner shop in an area with lots of students).
Yeah, I’m poor and shop at Asda or Lidl, that’s why I asked. I might try the Asian food shop on our local shopping street though.
I bet it's not too hard to make and would last a long time. Maybe?
Chili Crisp has its own unique flavor so there really isn’t any good substitute. Look for it at an Asian specialty market. It can also be purchased directly from Amazon here in the U.S., perhaps you have similar type of online retailer.
Is there a reason to remove the skin from the roasted eggplant? I recently made Baba Ganoush in a food processor and included the skin. It didn't add any bitterness, and I'm guessing it upped the fiber content. Just wondering...
Textually I prefer this without it because it can be bitter and not a nice mouthfeel. That’s my personal preference- feel free to try it with the skin!! I’m sure it will still be good.
Made this tonight and loved the slurpable texture and that the eggplant really does cling to the noodles! I'm out of chili crisp so I put chili garlic sauce instead - should have thought to reduce the amount of raw garlic accordingly, but live and learn. Thanks for a wonderfully fun recipe!
Love to hear it!!
Made this today with the eggplant I got in my CSA box and it was great. Thank you! 😊
Yay!! So happy you enjoyed it Deb
This sounds and looks wonderful! Perfect for the Summer! Thank you for sharing
Thank you! I love smashed eggplant even on its own, and especially with tahini. With chili crisp and udon it sounds fantastic. Your dish looks and sounds absolutely delicious.
Thanks Faye. Smashed eggplant fan here too!!
I'm on an eggplant kick these days and just finished making an eggplant/tomato bruschetta. So good. Sad that the most beautiful vegetable is so under appreciated! Thanks for another recipe to try! All the best!
it sounds and looks so simple yet good! smashing eggplant + slurping noodles = how can I resist/???
This looks delicious and sounds like the perfect summer meal! Thank you!
Sadly, my partner loathes eggplant. Do you think I could try this with roasted zucchini (also in abundance right now)?
eggplant seems to always be the last ingredient sitting in my fridge from last grocery haul. smart to make a dip when there’s not much else to work with