Ingredients:
- 1 ¼ cup rice vinegar
- 40 g caster sugar
- ½ tsp salt
- 2 cloves garlic, finely chopped
- ½ fresh red chilli, deseeded and finely chopped
- 1 teaspoon toasted sesame oil
- Grated zest and juice of 1limoen
- 2 ¼ cup sunflower oil
- 2 eggplants, cut into 2 cm
- 250 g soba noodles
- 1 large ripe mango, diced or sliced
- 40 g basil leaves, chopped (try to find Thai basil, but use much less)
- 40 g coriander leaves, chopped
- ½ red onion, cut into thin rings
Preparation:
1. First make the dressing: In a saucepan, heat the vinegar, sugar and salt 1 minute until the sugar has just dissolved. Remove the pan from the heat and add the garlic, chilli and sesame oil. Allow the dressing to cool and stir in the lime juice and rind.
2. Heat the sunflower oil in a large pan and fry the eggplant cubes in three or four servings golden brown. Scoop them into a sieve and let them drain. Sprinkle generously with salt.
3. Cook the noodles in boiling water with salt and stir occasionally. They are 5-8 minutes until al dente. Drain, rinse under cold water, shake off as much water in a tea towel and pat dry.
4. Mix the noodles in a large bowl with the dressing, mango, eggplant income half of the herbs and red onion. You can use it to set aside 1-2 hours. Mix just before serving the rest of the herbs and toss on a flat dish or in a salad bowl.
Source: "Plenty" Yotam Ottolenghi
It is now a bit boring, but another delicious recipe from Ottolenghi. A combination of sweet and spicy, sweet mango and spicy dressing and the red pepper. A delicious fresh salad. You can possibly get some crispy fried tahu solid mixing.
Soba noodles are Japanese buckwheat noodles. I bought them at Amazing Oriental in Delft and they sell the Thai basil.
