| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 461 |
| Fat | 31.9g |
| Saturates | 7.4g |
| Protein | 9.9g |
| Carbs | 41.4g |
| Sugars | 10.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of boiling salted water to the boil and cook the spaghetti according to package instructions. Reserve 375ml of the spaghetti water.
In a medium bowl, combine the Gochujang and miso and gradually add 250ml of the re-served spaghetti water.
Slice the aubergines and set aside. Heat 3 tbsp of the olive oil in a large frying pan placed over a medium-high heat. Once hot add the aubergine slices and season with the salt. Flip the slices over once they start to brown, approx. 5 minutes. Once tender and golden, remove from the pan and set aside.
Reduce to a medium heat and add 1 tbsp of olive oil to the pan. Peel and finely grate the garlic and ginger. Add to the pan and sauté until golden, approx. 2 minutes. Stir in the tomato paste and cook for a further 2 minutes. Stir in the Gochujang-miso mixture along with the aubergine and cook, stirring occasionally, until the aubergine starts to disintegrate, approx 5-8 minutes.
Add the spaghetti, butter and 125ml of the reserved spaghetti water. Toss frequently, adding more water as needed, until the sauce is glossy, approx. 2 minutes. Season with salt.
Wash and finely chop the spring onions. Roughly chop the peanuts.
Serve the spaghetti topped with the aubergine slices and sprinkle over the spring onions and peanuts.
