This recipe is - big surprise - another one of Synne's from Yottam Ottolenghi. It's one of my favorites, so many good flavors. Eggplant and mango, who would have thought? But the colors look beautiful together, it feels light and fresh and summery with the lime-vinegar dressing. In his cookbook Plenty Ottolenghi also writes that "this dish has become my mother's ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers." So true!
I made this for friends who came over last night...and it was even warm enough (barely!) to sit outside. Although I know it's bad form (and risky), I often try out new recipes when cooking for friends and guests. I knew the soba noodles would work, but I tried making wild rice burgers for the first time...and that recipe needs some work. I will post it when I re-make them and make some adjustments. they were tasty, but there was something that needs some tweaking so they stay together more as burger-like patties. I'll get back to you on that.
soba noodles with mango and eggplant
1/2 cup brown rice vinegar
scant 1/3 cup brown sugar
1/2 teaspoon fine grain sea salt
1-2 garlic clove(s), peeled and crushed (depending on how much raw garlic you want)
1/4 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
grated zest and juice of one lime
1/3 cup olive oil
1 medium eggplant/aubergine cut into 1/2-inch chunks
8 ounces / 225g dried soba noodlesDressing: combine vinegar and sugar in a small saucepan, stir until sugar dissolves. Add salt, garlic, red pepper, let cool. Add sesame oil and lime juice and zest. Set aside.
1 large ripe mango, cut into small chunks (how to cut a mango)
1/4 - 1/2 medium red onion, sliced paper-thin
fresh cilantro, garnish
Eggplant: Saute eggplant cubes in a saucepan with some oil and a little salt. Do this over med heat so they slowly cook and start to caramelize. Stir occasionally but you can prep onion and mango while this is happening if you keep an eye out and can multitask. :)
Noodles: Follow package directions, but warning: they cook very quickly. So be ready to watch them once the water boils again, and drain. Rise with cold water and shake off excess water.
In a big bowl: Add noodles, dressing, eggplant, mango, red onion, and cilantro. Toss together. Enjoy!
Optional: You can also add firm fried tofu to make it more of a substantial meal.
