April 22, 2013

Recipe: Soba Noodles with Eggplant and Mango

I love Yotam Ottolenghi's cookbook "Plenty."  It is a vegetarian cookbook, but many of the recipes are also vegan or easily veganized.  After trying his Soba Noodles with Eggplant and Mango recipe, I just had to share it.  I only added a few modifications.  The original recipe can be found at page 112 of the cookbook, and comes complete with a mouthwatering picture of this fantastic dish.

Soba Noodles with Eggplant and Mango
Serves 4

1/4 c rice vinegar
2 tsp sugar
1/4 tsp salt
1 garlic clove, minced
1/2 tsp sracha hot chilli sauce
1/2 tsp toasted sesame oil
juice from 1/2 lime

Main Dish
4 oz uncooked soba noodles
2 tbsp sunflower oil
1 large eggplant, cut into 1/2 inch dice
1 mango, cut into 1/2 inch dice
1/4 red onion sliced very thinly
1/2 cup basil leaves, minced
1/4 cup cilantro, minced
Warm vinegar, sugar and salt in a small saucepan over medium heat, stirring until sugar dissolves.  Turn off heat and add garlic, sracha, and sesame oil.  Once dressing has cooled, add lime juice and whisk well.

Cook soba noodles in boiling, salted water for 6 minutes or until al dente.  Transfer to collander and rinse with cold running water to cool.  Drain and then transfer to dishcloth to pat dry.

Warm up sunflower oil over high heat.  Add eggplant and fry until golden and slightly charred, about 6-8 minutes.  Transfer eggplant to collandar and season liberally with salt.  Allow to drain in collandar while you prepare the other ingredients.

In a bowl, combine noodles, mango, red onion, basil, cilantro and eggplant.  Toss with dressing.  Let stand for 1-2 hours then serve cold or room temperature. 


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