Bloody Noodles
THIS IS A BLOODY GOOD DISH THAT WILL STAY ON MY MENU ALSO OUT OF THE HALLOWEEN SEASON. I GOT THIS IDEA IN ONE MOMENT, AND I COULD FEEL THE COMBINATION OF FLAVOURS ON MY TASTEBUDS. AND GUESS WHAT? THE RESULT TASTED EXACTLY AS I VISUALISED EARLIER IN THE DAY!! IT’S ONE OF THOSE GEMS THAT I WILL NEVER FORGET.
Enjoy!
Ingredients
For 2-3 people:
Noodles
(whole grain) rice noodles (approx. 180 g)
eggplant (1 large)
roasted hazelnuts (handful)
coconut oil (1-2 tbsp)
lemon juice (approx. 1 tbsp)
salt
Bloody Sauce
beetroot (2 smaller)
water
a pinch of salt
Method
Peel the beetroots and cut them into thin pieces (approx. 2cm x 3cm x 3mm). Transfer them into a saucepan and cover them with water, almost covering them. Let the water boil, then decrease the heat to approx. 5/9 and cook for 10-15 more minutes - until soft. Leave it aside to cool down a bit.
Peel the eggplant and cut it into small cubes (max. 1x1cm).
On a lightly oiled pan, fry the pieces until soft and rich in flavour. *If they start sticking to the pan, add some water during that process. Just before they are done, add some salt.
In a food processor, blend a handful of hazelnuts with a pinch of salt for a few seconds - to get a grainy texture. Then, mix it with eggplants.
Cook rice noodles according to instructions (usually you soak them in boiling water for a minute or two) - better a bit LESS, because you will cook them again.
Then spread the noodles over the eggplant & hazelnut mixture, sprinkle with lemon juice, and quickly combine. *Add a little bit of water (from the noodles) if the mixture is too dry.
For the bloody sauce, transfer the cooked beetroot & the remaining water (you’ll need to have approx. 1/3 of beetroot covered with water) into a blender, add a pinch of salt and mix until you get a smooth sauce. If it’s too thick, feel free to add more water.
Taste everything and add something if you feel it is missing.
*I made this heart without knowing :D
