The Spicy Spatula

Hey Peeps!

I hope you’re doing well and this Monday finds you better than it finds me. Okay, there’s nothing wrong…not really. Mondays are my day to hit the grocery store and run other errands which means I’m always a little bit cranky because people tend to exhaust me. Anyway, I’m good and busy. How are you?

Today’s vegan noodle recipe is a simple vegan recipe that anyone can make. The ingredient list is minimal and it takes about 30 minutes–give or take–from start to finish.

I can’t even say what made me think to combine eggplant and chickpeas other than the fact that I bought an eggplant (on purpose) and I didn’t really have a plan for it. That combined with the fact that I saw a bunch of eggplant and noodle recipes on Pinterest and figured eggplant would go with it. Now, whether or not it was going taste good was a matter of opinion but, let’s see what happens.

The combination of these two foods isn’t new, I’m sure, but it’s not one that I’ve tasted or experienced because eggplant is a tricky food. It can go from tough and raw-ish to soggy and overcooked in a flash, which is why I’m determined not to let it defeat me.

Let’s see if it did.

Kitchen Tools:

*Cutting board
*Kitchen knife
*Strainer
*Skillet

Ingredients:

*Udon noodles
*Ajvar (hot pepper paste)
*Eggplant
*Chickpeas
*Soy sauce or Aminos
*Onion
*Garlic
*Green chili peppers )or whatever color you have on hand
*Water or waste-free broth

Instructions:

*Bring a big pot of water to a boil for the noodles and cook according to package instructions. It’s important to read them because I’ve had about a dozen different types/brands of udon with almost as many instructions for how to cook them.

*Heat a skillet or stock pot over medium-high heat. If you’re going for an oil free vegan recipe, use water or broth, otherwise add your preferred oil. When it’s warm, add the onions and cook for about 5 minutes.

*Stir regularly and then add garlic, eggplant and chili pepper. Cook 5 to 7 minutes until eggplant becomes tender and garlic is fragrant.

*Stir in ajvar starting with just a couple of tablespoons along with water or broth.

*Add in chickpeas and stir until the mixture comes to a boil. Mix soy sauce with water or broth and stir in before you reduce to a simmer until thick.

*Stir udon noodles into the mixture and plate it up.

Notes:

*Garnish with thinly sliced scallions and/or sesame seeds

*Ajvar is what I used because I just bought a giant jar of it, but you can use red pepper paste or tomato paste if that’s what you have.

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