Ottolenghi's soba noodles with eggplant and mango
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Adapted from Yotam Ottolenghi's soba noodles with aubergine and mango
Ingredients
  • 2 eggplants, cut into 2cm dice
  • 4-5 tbs sunflower oil
  • 120ml rice vinegar
  • 40g sugar
  • ½ tsp salt
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1 tsp sesame oil
  • 1 lime, grated zest and juice
  • 300g soba noodles
  • ½ red onion, thinly sliced
  • 1 large mango, peeled and cut into 1cm dice
  • 40g basil, chopped
  • 40g coriander, chopped
Instructions
  1. Preheat oven to 190°C. Place the eggplant on a lined baking tray and drizzle with sunflower oil. Season with salt and bake for 20-30 minutes or until eggplant is golden brown.
  2. In a small saucepan, heat the vinegar, sugar and salt on a low heat until the sugar has dissolved. Remove from the heat and add the garlic, chilli and sesame oil. Set aside to cool, then add the lime zest and juice.
  3. Cook the noodles using the packet instructions, ensuring that you run them under cold water once they're cooked.
  4. In a large bowl, toss the noodles with the dressing, eggplant, red onion, mango and half the herbs. Set aside for 1-2 hours.
  5. When ready to serve, add the remaining herbs to the salad.
Recipe by The Linnet Kitchen at https://www.sophie-linnet.com/ottolenghis-soba-noodles-eggplant-mango/