Roasted aubergine laksa | Jamie Oliver recipes
Massaman, ginger, noodles, coconut milk and crushed honey roasted cashews – this is aubergine, but not as you know it.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Colander
- Mixing bowl
- Spoon
- Ladle
Ingredients
- 6 large aubergines (400g each)
- olive oil
- red wine vinegar
- 6 heaped teaspoons massaman curry paste
- 60g honey roasted cashew nuts
- 6 spring onions
- 6cm piece of ginger
- 1 x 400g tin of light coconut milk
- 1 litre organic veg or chicken stock
- 450g free-range egg noodles
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