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Garlic eggplant with coriander noodles


  • Place the soy, mirin, sake and 4 chopped garlic cloves in a heavy-bottomed pan. Mix well and simmer to thicken and develop flavours. Taste for seasoning and set aside.
  • At the same time, whiz up ¼ cup oil with the coriander, ginger, sesame oil, sambel, seasonings and 1 crushed garlic clove in a food processor. Taste for seasoning.
  • Blanch the noodles in boiling water until separated. Then refresh with cold water and drain well. Toss with the coriander dressing, taste for seasoning and set aside to cool.
  • Preheat oil for frying to 180°-190°C.
  • To make the batter, continually whisk the lager with ¼ bottle cold water and a pinch of salt, adding the flour (little by little) with the baking powder. The batter is ready when it lightly coats your finger or a wooden spoon.
  • Then dip the eggplant in the batter and deep fry in batches. Drain well on kitchen paper towels.
  • Mound the noodles in one large bowl (or individual bowls), top with the eggplant and serve with the garlic sauce on the side.


  • ½ cup soy sauce
  • ½ cup mirin (Japanese rice wine)
  • ½ cup sake
  • 5 garlic cloves
  • vegetable oil
  • 1 cup coriander leaves
  • a good knob of ginger, grated
  • a splash of sesame oil
  • 1 tspn sambel oelek (or any chilli paste)
  • sea salt & freshly ground pepper
  • 1 packet udon noodles
  • ½ small bottle lager (at room temperature)
  • self-raising flour
  • 1 tspn baking powder
  • 2-3 eggplants, sliced & halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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