Inspired by Yotam Ottolenghi’s Soba Noodles with Aubergine and Mango from his book Plenty. Ottolenghi says about this dish, “It is the refreshing nature of the cold buckwheat noodles, the sweet sharpness of the dressing and the muskiness of the mango that make it so pleasing.” Perfect for hot summer nights.
Use your local ingredients from this weeks CSA share: red onion, eggplant, basil, and spring onions.
Cook soba noodles according to package instructions. Drain and rinse well with cold water. Shake off excess water. Toss with toasted sesame oil and chill until ready to compose the dish. Slice and sauté 2 small asian eggplants and 1/2 of a thin sliced red onion. Toss the cold noodles with the cold dressing, sautéed eggplant & thin-sliced red onion, 1 ripe sliced mango, chiffonade of basil, and rough chopped cilantro. Cover generously with sliced green onions.
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed ( or garlic powder)
1/2 fresh red chile, finely chopped (optional)
1 teaspoon toasted sesame oil
Grated zest and juice of 1 lime
splash of soy sauce
Make the dressing by combining the vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, for up to 1 minute, or until the sugar dissolves. Remove from heat and add the garlic, red pepper flakes or chile, and sesame oil. Allow to cool, then add the lime zest and juice. (Cheaters dressing- use garlic powder to eliminate the cooling time after cooking for the dressing.)