Created by Spinneys
Prep time 10 minutes
Cook time 30 minutes
Serves 4
Cuisine Asian
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 461
Fat 31.9g
Saturates 7.4g
Protein 9.9g
Carbs 41.4g
Sugars 10.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Bring a large pot of boiling salted water to the boil and cook the spaghetti according to package instructions. Reserve 375ml of the spaghetti water.


In a medium bowl, combine the Gochujang and miso and gradually add 250ml of the re-served spaghetti water.


Slice the aubergines and set aside. Heat 3 tbsp of the olive oil in a large frying pan placed over a medium-high heat. Once hot add the aubergine slices and season with the salt. Flip the slices over once they start to brown, approx. 5 minutes. Once tender and golden, remove from the pan and set aside.


Reduce to a medium heat and add 1 tbsp of olive oil to the pan. Peel and finely grate the garlic and ginger. Add to the pan and sauté until golden, approx. 2 minutes. Stir in the tomato paste and cook for a further 2 minutes. Stir in the Gochujang-miso mixture along with the aubergine and cook, stirring occasionally, until the aubergine starts to disintegrate, approx 5-8 minutes.


Add the spaghetti, butter and 125ml of the reserved spaghetti water. Toss frequently, adding more water as needed, until the sauce is glossy, approx. 2 minutes. Season with salt.


Wash and finely chop the spring onions. Roughly chop the peanuts.


Serve the spaghetti topped with the aubergine slices and sprinkle over the spring onions and peanuts.