Like lots of Ottolenghi’s recipes there’s a fair bit of preparation in this recipe. But you can do a lot of it ahead of time and the end result is worth it. This salad isn’t so good as leftovers as the flavours tend to muddy and the mango loses its freshness after a day or so, a good excuse to eat it all in one go
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 fresh red chilli, finely chopped
1 tablespoon toasted sesame oil
grated zest and juice of 1 lime
2 eggplants, cut lengthways
250g soba noodles
1 large ripe mango, cut into cubes
2/3 cup basil leaves, chopped
1/2 cups coriander leaves, chopped
1/2 red onion, very thinly sliced
|Grilling the eggplant|
1. 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.
2. Grill the eggplant on a high heat and once golden brown remove and rest on paper towelling to drain. Then cut into strips.
3. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rise well under running cold water.
4. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.