Spicy Asian buckwheat fusilli

Preparation

1. Cut the eggplant into long slices 1/2 centimeter thick. Then cut the slices into short strips 1/2 centimeter wide. Place them on a plate and sprinkle with salt, let stand for at least 5 minutes. Pat dry with paper towels.
2. Meanwhile, cook the GoGastro buckwheat fusilli according to the instructions on the packaging until al dente. Drain the pasta, but reserve 150 ml of the cooking water.
3. Heat 4 tablespoons of oil in a sauté pan, add the aubergine and fry until golden brown all around. After 5 minutes, add the shiitake mushrooms and fry for a few minutes. Add the spring onions and garlic. Season to taste with a little salt and pepper. Stir in the miso, kidney beans, tamari, agave syrup, and optionally the coriander and sesame seeds. Add the cooking liquid. Reduce the heat and let simmer over medium heat for about 10 minutes.
4. Stir in the crispy chili oil. Divide the pasta among 4 bowls. Spoon the vegetables alongside. Garnish with extra coriander and serve the chili oil in a small bowl.

SWITCH SOMETHING

Serve with chicken or shrimp skewers from the barbecue or a soft-boiled egg.

Cooking as a pro
A crunchy topping for this pasta dish is a peanut crunch. Mix 75 grams of ground salted peanuts with a pinch of Chinese five-spice powder. Sprinkle the crunch over the pasta at the last moment.