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Prep Time 10 mins
Cook Time 15 mins
Servings 4
Calories 273 kcal


For the sauce

  • 1 tablespoon tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon white miso paste
  • 1 lime juiced

For the stir fry

  • 6 ⅓ oz rice noodles (180g)
  • 1 teaspoon sesame oil
  • 1 carrot large, spiralled
  • 1 zucchini spiralled
  • ½ cup green peas frozen
  • 1 teaspoon sesame seeds
  • coriander to serve


  • Pre-heat the oven to 400°F(200°C).Place the cut aubergine into a baking dish and drizzle with 1 tablespoon olive oil and season with salt. Cook in the oven for 40 minutes until soft.
  • In the meantime, heat the remaining 1 tablespoon oil in a large skillet over medium heat.  
  • Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.
  • Next,add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.
  • Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.


Calories: 273kcalCarbohydrates: 45gProtein: 6gFat: 8g
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