Creamy gochujang aubergine noodles

Method

1. Heat a dash of oil in a medium saucepan and, once hot, fry the garlic for a few seconds until fragrant and golden. Add the gochujang, followed by the tomatoes and passata. Bring to the boil, then turn the heat down and simmer while you prepare the rest of the dish – you might need a splatter guard.

2. Trim off the aubergine tops, then cut into 3cm chunks. Heat 2cm oil in a large frying pan and, once hot (see intro), add the chopped aubergines in batches. Fry until well browned all over, then drain on a tray or plate lined with kitchen paper. Season with salt while hot.

3. Cook the noodles in boiling salted water for 3 minutes, then drain. Stir the mascarpone/ cream cheese into the tomato sauce. Gently stir in the fried aubergine and torn basil leaves, then add the noodles and use tongs to coat everything evenly. Divide among bowls and finish with grated cheese and a sprinkling of sesame seeds.