Roasted Aubergine Laksa Recipe

This Roasted Aubergine Laksa is a rich and smoky recipe, which is made with two kinds of aubergine and a fragrant Massaman curry paste. It’s a flavorful vegetarian soup, ready in about an hour.

Roasted Aubergine Laksa Ingredients

• 6 large aubergines (eggplants)
• 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
• Sea salt and black pepper

How To Make Roasted Aubergine Laksa

1. Roast Aubergine Slices: Preheat the oven to 350°F (180°C). Slice 3 of the aubergines into 2cm-thick rounds. In a small bowl, mix 1 tablespoon each of olive oil and red wine vinegar with 1 heaped teaspoon of massaman paste and a pinch of salt and pepper. Brush this mixture on both sides of the aubergine slices, arrange them in a single layer in a large roasting tray, and roast for 40 minutes until tender and caramelized.
2. Char Remaining Aubergines: While the slices roast, blacken the remaining 3 whole aubergines in a dry, non-stick frying pan over a high heat. Turn them until the skin is charred all over and the flesh is tender.
3. Prepare the Laksa Paste: While the aubergines are charring, crush the cashews in a pestle and mortar and set aside. Trim the spring onions, finely chop the white parts, and place them in the pestle and mortar with the remaining massaman paste. Peel and chop the ginger and add it to the mortar, then pound everything into a paste. Finely slice the green parts of the spring onions and place them in a bowl of ice water to curl up.
4. Build the Soup: Once the whole aubergines are charred, remove them from the pan. Halve them and scoop the soft flesh back into the hot pan with 1 tablespoon of olive oil, discarding the skins. Stir in the pounded ginger and spring onion paste and cook for 2 minutes until fragrant. Pour in the coconut milk, stock, and 1 tablespoon of red wine vinegar. Bring to a boil.
5. Cook Noodles and Serve: While the soup comes to a boil, cook the noodles according to the package instructions. Drain the noodles and divide them between warm bowls. Season the soup to perfection with salt and pepper, then ladle it over the noodles. Top each bowl with the roasted aubergine slices. Drain the curly spring onions, toss them in a little red wine vinegar, and scatter them over the soup along with the crushed cashews.

Recipe Tips

• Why use two methods for the aubergine? This clever technique builds layers of flavor and texture. The roasted slices become sweet and caramelized, holding their shape for a meaty topping. The charred and scooped flesh adds a deep, smoky flavor to the soup base itself.
• What is Massaman curry paste? It’s a relatively mild, rich, and fragrant Thai curry paste with notes of cardamom, cinnamon, and cumin. It’s less spicy than red or green curry pastes.
• Can I make this spicier? Yes. For more heat, you can add a finely sliced fresh red chilli to the paste in the pestle and mortar, or simply garnish the final dish with extra chilli slices.
• What if I can’t find egg noodles? The recipe notes that rice vermicelli noodles or thicker wheat noodles (like udon) would also be delicious substitutes.

What To Serve With Roasted Aubergine Laksa

This is a hearty, complete meal in a bowl. However, for a more elaborate meal, you could serve it with:

• Fresh lime wedges for squeezing over the top
• A side of crispy prawn crackers
• A simple cucumber and pineapple relish

How To Store Roasted Aubergine Laksa

• Refrigerate: It’s best to store the soup base and the cooked noodles separately to prevent the noodles from becoming mushy. Store both in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the soup base gently on the stove until hot. Pour over fresh or reheated noodles.

Roasted Aubergine Laksa Nutrition Facts

• Calories: 550-650 kcal
• Fat: 25g
• Carbohydrates: 65g
• Protein: 18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Stuffed Curried Aubergines Recipe
• Aubergine & Tomato Rogan Josh Recipe
• Joanna Lumley’s Aubergine Kuzi Recipe