Isn’t this perfect for a potluck?! These chilled noodles effortlessly combine sweet and sour flavors.
Eggplant and Mango Soba Noodles
- 1/2 Cup rice vinegar
- 3 Tablespoons sugar
- Coarse salt
- 2 Garlic cloves, crushed
- 1/2 Fresh red chile, finely chopped
- 1 Teaspoon toasted sesame oil
- 1 Lime, zest and juice
- 1 Cup sunflower oil
- 2 Japanese or Chinese eggplants, cut into 3/4 inch pieces
- Coarse salt
- 8 Ounces soba noodles
- 1 Large ripe mango, cut into 1/4 inch strips
- 1/2 Red onion, very thinly sliced
- 1 2/3 Cup Basil
- 2 1/2 Cups cilantro, chopped
1. Add vinegar, sugar and 1/2 teaspoon salt to a small saucepan and turn heat to low. Warm mixture for about 1 minute, until the sugar is completely dissolved.
2. Remove saucepan from heat, and stir in garlic, chile and sesame oil. Set aside to cool. After the mixture has cooled completely, add the zest and juice of the lime.
3. Add sunflower oil to a large pan. Working in batches, fry eggplant until golden brown. Transfer to a colander. Liberally sprinkle salt over fried eggplant, and let it sit in the colander to drain.
4. Prepare soba noodles according to package directions, allowing them to still be a little al dente before draining and running under cold water. Try to shake off all the extra water you can before letting dry and cool on a dish towel.
5. Add noodles, dressing, mango, eggplant, onion, and just about half of the basil and cilantro and toss to combine. Let sit at room temperature for 1-2 hours so the flavors can meld before tossing with the remaining herbs.
Recipe Credit: Yotam Ottolenghi via serious eats.