Mojo Rojo Eggplant with Garlic Noodles was a dish was inspired by these stunning El Navarrico wood fired pequillo peppers which I found at the market. The peppers are blended with white wine vinegar, sweet pimenton, cumin, oregano, garlic, fresh parsley, salt, pepper and water.
It’s unctuously sweet with a kick from the fiery roasted pequillos – an excellent foil to the buttery garlic noodles and eggplant. It’s hard not to be inspired by Spanish product and this dish is no exception. Find the recipe which serves two below.
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50g White Wine Vinegar
10g Raw Garlic
3g Dry Oregano
5g fresh parsley leaves
Salt and Black Pepper
1 Large Eggplant
6 Shitake Mushrooms
1 Garlic clove, sliced
3 Packets dry ramen noodles
Blend all of the first six ingredients in a blender until combined and add water. Season with salt and pepper.
Pierce eggplant with fork all over and do not peel. In a 200* C oven, roast the eggplant for 20 minutes. Remove from oven and let cool. Peel eggplant skin and tear into a pot. Remove the stem and slice shiitake mushrooms and add them to the pot with the eggplant and half of the mojo rojo with a pinch of salt. Heat with a splash of water over medium heat, just until the mushrooms are cooked through.
In a pot of boiling water, add the noodles and cook for just one minute. Drain. In a heavy bottomed sauce pan, melt butter and add sliced garlic with the sugar and a pinch of salt Cook until translucent and add noodles and the remaining half of the mojo rojo. Season with salt and pepper and serve noodles, topped with the mojo rojo eggplant and shiitake mushrooms atop. Slice scallion thinly and scatter over the top. Serve hot.
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