1 medium eggplant/aubergine 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks 8 ounces / 225g dried soba noodles 1 large ripe mango, cut into small chunks 8 ounces grilled or pan-fried …
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Ottolenghi’s soba noodles with eggplant and mango. The ideal balance of sweet and savoury flavours- mango, eggplant and herbs tossed together with delicate soba noodles in a zesty chilli dressing. The highlight of this month has definitely been seeing all the summer fruit creep its way back onto the market shelves.
Heat up the sunflower oil in a large pan and shallow-fry the aubergine in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5–8 minutes to become tender but still retaining a bite.
You can also cook the soba noodles in advance, cut the mango, grill/saute the tofu, and slice the onions. I'd cook the eggplant and chop the herbs just before serving. scant 1/3 cup / 1.5 oz / 40 g fine-grain natural cane sugar or brown sugar 1 medium eggplant/aubergine 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks
It’s fresh and juicy from the mango, but salty and savory from the aubergine. Ottolenghi is such a genius. Soba noodles are also way healthier than regular noodles. Win win win. Bring a large pot of water to a boil. In the meantime, make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat.