Equipment
Ingredients
Roasted Eggplant
- 400 g eggplant, diced into 2cm cubes
- 30 ml olive oil
- 3 g kosher salt
Harissa Tahini Sauce
- 60 g tahini, well stirred
- 30 g harissa paste
- 15 ml soy sauce
- 10 ml maple syrup
- 15 ml lemon juice, freshly squeezed
- 1 garlic, finely grated
Noodles and Garnish
- 400 g udon noodles, frozen
- 15 g scallions, thinly sliced
- 5 g sesame seeds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 705 kcal
- Protein
- 19 g
- Carbohydrates
- 86 g
- Fat
- 34 g
- Fiber
- 12 g
- Sugar
- 12 g
- Sodium
- 1414 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 677 mg
- Calcium
- 131 mg
- Iron
- 3.6 mg
- Magnesium
- 73 mg
- Phosphorus
- 319 mg
- Zinc
- 2.1 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.59 mg
- Riboflavin
- 0.14 mg
- Niacin
- 3.5 mg
- Folate
- 84 mcg
- Water
- 206 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C/425°F. On a baking sheet, toss the diced eggplant with olive oil and kosher salt until evenly coated. Spread into a single layer.
Roast the eggplant in the preheated oven for 25 minutes, tossing halfway through, until the pieces are deeply browned and entirely tender.
While the eggplant roasts, combine the tahini, harissa paste, soy sauce, maple syrup, lemon juice, and grated garlic in a large mixing bowl. Whisk until a thick, uniform paste forms.
Bring a medium pot of water to a rolling boil. Add the frozen udon noodles and cook for 1 to 2 minutes just until they untangle and become bouncy.
Carefully scoop out and reserve 60ml of the hot noodle cooking water. Drain the noodles immediately and transfer them directly into the bowl with the tahini paste.
Pour the reserved hot cooking water over the noodles and paste. Toss vigorously using tongs. The hot water will melt the thick paste, emulsifying it into a creamy sauce that clings to the noodles. Fold in the roasted eggplant.
Divide the saucy noodles and eggplant between two warm bowls. Garnish evenly with the sliced scallions and toasted sesame seeds. Serve immediately.
Chef's Notes
- The quality of your tahini will drastically dictate the final texture of this dish. Look for Lebanese, Palestinian, or Israeli brands that flow smoothly like honey at room temperature, rather than paste-like varieties.
- Harissa blends can vary wildly in heat levels depending on the brand. If you are using a very traditional, concentrated rose harissa, start with 15g and adjust upwards to taste.
- Frozen sanuki-style udon is highly recommended over shelf-stable vacuum packs. The freezing process perfectly preserves the starches, resulting in a distinctly bouncy, elastic chew that holds up remarkably well to heavy sauces.
Storage
Refrigerator: 3 days — Store in an airtight container. The noodles will absorb some sauce as they sit.
Reheating: Gently warm in a non-stick skillet over low heat with a splash of water, stirring constantly to bring the emulsion back together.
Troubleshooting
The sauce is clumpy and split, refusing to coat the noodles smoothly
Cause: The cooking water cooled down too much before mixing, causing the fat in the tahini to seize
Fix: Add another 15ml of boiling water and whisk vigorously until the emulsion restores
Prevention: Ensure you are using boiling hot water straight from the noodle pot and whisking immediately
Eggplant is spongy and pale rather than creamy
Cause: Oven temperature was too low or the pan was overcrowded, leading to steaming instead of roasting
Fix: Return to the oven for another 10 minutes, or finish in a hot skillet with a tiny drop of oil to forcefully brown the exterior
Prevention: Ensure the oven is fully preheated to 220°C/425°F and the eggplant pieces have space between them on the baking sheet
Cultural Context
This dish bridges the rich, sesame-heavy profiles of the Levant and the chili-forward spice of North Africa with Japanese noodle mastery. Harissa provides a complex chili and caraway backbone that perfectly cuts through the fatty, earthy tahini, creating an emulsion that mimics the cling of a traditional carbonara but remains entirely plant-based.
