Aubergine and noodles

Follow for more simple recipes to support your gut health As our US Medical Director says: “The single greatest predictor of a healthy gut microbiome is the diversity of plants in your diet.” All of these different plants provide dietary fibre and polyphenols which are important for feeding and maintaining your gut microbiome, which in turn, looks after you. This noodle salad with roasted aubergine is a delicious celebration of some of our favourite plants, here’s how to make it: 1 aubergine, sliced into thick rounds extra virgin olive oil 50g noodles (we used black bean spaghetti for extra protein and fibre) Julienned vegetables of choice, we used carrot, spring onion, cucumber and red cabbage 50g smoked tofu, cubed. salt to taste dressing: a handful of coriander 1 cube frozen spinach or a handful of fresh spinach 1 garlic clove juice of half a lime 1 tsp miso paste 2 tbsp tahini I inch piece ginger Water as needed to blend to serve: crispy chilli oil, spring onions and sesame seeds Preheat your oven to 200C Place your aubergine rounds on a baking tray with olive oil and salt and then roast for 20 minutes, turning halfway until soft and golden. While the aubergine is cooking, prepare your noodles according to package instructions and then rinse under cold water Blend together the dressing ingredients, adding extra seasoning and water as needed. Assemble the noodles with the tofu, veg and dressing and serve alongside the roasted aubergine with a sprinkle of sesame seeds, chilli oil and extra dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200C

Step 2

Place your aubergine rounds on a baking tray with olive oil and salt and then roast for 20 minutes, turning halfway until soft and golden.

Step 3

Blend together the dressing , adding extra seasoning and water as needed.

Step 4

Assemble the noodles with the tofu, veg and dressing and serve alongside the roasted aubergine with a sprinkle of sesame seeds, chilli oil and extra dressing.

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