This Aubergine salad is from Yotman Ottolenghi’s book Plenty and is superb , looks and tastes fantastic and is a crowd pleaser
Ingredients
- 120ml rice vinegar
- 40g caster sugar
- 1/2 tsp salt
- 2 garlic cloves
- 1/2 fresh red chilli, finely chopped
- 1 tsp toasted sesame oil
- grated zest and juice of 1 lime
- 220ml sunflower oil
- 2 aubergines, cut into 2cm pieces
- 250g soba noodles
- 1 large ripe mango, cut into 1cm pieces
- 40 basil, chopped
- 40g coriander, chopped
- 1/2 red onion, thinly sliced
Method
- First make the dressing. In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves.
- Remove from the heat and add the garlic, chilli and sesame oil. Allow to cool, then add the lime zest and juice.
- Heat up the sunflower oil in a large pan and shallow fry the aubergine in 3 or 4 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. Drain and rinse well under cold running water. Shake off as much of the access water as possible, then leave to dry on a tea towel.
- In a mixing bowl, toss the noodles with the dressing, mango, aubergine, half of the herbs and the onion. You can now leave this aside for 1-2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.
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