Serves: 6 - 8
INGREDIENTS
800 grams eggplant
2 tablespoons sesame oil
2 tablespoons vegetable oil
150 grams soba or somen noodles
Dressing
¼ cup soy sauce
¼ cup Shaoxing rice wine
2 cloves garlic, crushed
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon grated ginger
To finish
2 tablespoons toasted sesame seeds
¼ cup each mint and coriander leaves
2 tablespoons crispy fried shallots
3 spring onions, finely sliced
1 red chilli, seeded and sliced
METHOD
Preheat the oven to 200ºC.
Slice the eggplant into long wedges and brush both sides with the combined sesame and vegetable oil.
Season and place on a lined baking tray. Cook in the oven until tender, turning once. Set aside to cool.
Bring a pot of water to the boil, add the noodles and cook for 4 minutes. Drain and refresh under cold water. Drain again and toss with a little sesame oil.
Combine the dressing ingredients in a bowl. Toss the noodles in half the dressing and 1 tablespoon of sesame seeds. Place on a serving platter. Into the same bowl put the eggplant, sesame seeds, herbs, shallots, spring onions and red chilli. Toss with the remaining dressing. Arrange the eggplant on top of the noodles. Serves 6-8
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!