Sticky Baked Aubergine
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Sticky Baked Aubergine

Sticky Baked Aubergine

with Sambal Noodles

Our Sticky Baked Aubergine is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)


(May contain Celery)

2 unit(s)

Garlic Clove

150 grams

Tenderstem Broccoli

1 unit(s)

Pak Choi

32 grams

Sweet Chilli Sauce

15 grams

Ginger Puree

25 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Sambal Paste

30 grams


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)1885 kJ
Energy (kcal)450 kcal
Fat2.7 g
of which saturates0.8 g
Carbohydrate89.4 g
of which sugars35.2 g
Protein16.6 g
Salt5.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan


Bake the Aubergine

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.

Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.

Get Prepped

Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

Trim the pak choi, then thinly slice widthways. 

Glaze the Aubergine

When the aubergine has 10 mins of cook time remaining, turn the halves over so the cut-side is facing up.

Drizzle the sweet chilli sauce over the aubergine, then pop back in the oven for the remaining time.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles. When your pan of water is boiling, add the noodles and broccoli and cook until tender, 4 mins.

Add the Flavour

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi, garlic and ginger puree. Cook until fragrant, 1 min.

Reduce the heat to medium, then stir in the ketjap manis, soy sauce, sambal (add less if you'd prefer things milder), honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir to combine, then simmer until thickened, 3-4 mins.

Cook the Noodles

Once the noodles and veg are cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

When the sauce has thickened, add the cooked noodles and broccoli to the pan and toss until well coated, 1 min. 

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little thick.


Share the noodles between your bowls.

Top with the sticky baked aubergine halves.