Miso and aubergine spaghetti

Asian 10 Mins Prep · 30 Mins Cook

1. Bring a large pot of boiling salted water to the boil and cook the spaghetti according to package instructions. Reserve 375ml of the spaghetti water.
2. In a medium bowl, combine the Gochujang and miso and gradually add 250ml of the re-served spaghetti water.
3. 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.
4. 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.
5. 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.
6. Wash and finely chop the spring onions. Roughly chop the peanuts.
7. Serve the spaghetti topped with the aubergine slices and sprinkle over the spring onions and peanuts.

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