A Vegetarian recipe with a twist on the famous British chicken coronation.
Prep time 60 mins
3 large aubergines
A handful fresh coriander
½ clove garlic
2tbsp. fig preserve
200g Udon noodles
½ a melon
100g chopped hazelnuts
80g goji berries
70g pumpkin seeds
Cut the aubergines in half, add some olive oil and season. Bake them at 160C until the flesh is soft and cooked. Remove and set aside.
Put a pot of water to boil, add some salt and add the noodles to the boiling water. Cook as per instructions on packet. Strain and run cold water on the noodles to stop them cooking any further. Set them aside too.
Into a blender add the coriander together with the peeled garlic and pulse until coriander is shredded. Add the kefir, wasabi and fig preserve and pulse once more. Scoop out the flesh from the aubergines and add to the blender. Set the aubergines aside to fill them. Pulse once or twice just to incorporate the ingredients together.
Get a bowl, add the noodles, the aubergine mixture, the nuts, goji berries and pumpkin seeds and mix everything together. Add some olive oil and season.
Scoop the melon out with a spoon and add to the mixture. Mix one last time. Fill the aubergines skins with the noodles and aubergine coronation. Sprinkle some edible flowers and serve.