ottolenghi’s soba noodles with eggplant and mango

10 Oct


Lately I’ve noticed more and more of my friends and their kids have grown allergies to certain kinds of food: dairy, gluten, nuts, fruit, chocolate (sad!), etc. I don’t know if science has improved allowing us to identify specific allergies, or if it’s a result of over processing our food to the point where our bodies begin to reject everything. Thankfully, the only thing I’m sure my body doesn’t agree with is Indian food, but that’s another story.

So when it comes to potluck parties, I always try to bring a dish everyone can enjoy sans epipen. With a vegetarian on the guest list, I turned to my newest cookbook acquisition, Plenty by Yotam Ottolenghi, famous in the UK for his gourmet food-to-go shops and vegetarian column in The Guardian.

I’m a huge eggplant fan. Any Asian variety will do–I just cannot stand the standard American-Italian fatties that are chock-full of hard seeds. I scooped up a giant bag of six Chinese eggplants on the discount shelf of the Chinese grocery store. 3-bucks…SCORE! I also found ripe mangos (you definitely need ripe ones for the sweetness) in the discount bin for a buck. Old school Chinese!

I let this baby sit and marinate in its juices for the 2 hours as directed and wow, did the flavor intensify! The noodles got a little mushy too, so I’d say an hour max.

soba noodles with eggplant and mango
vegetarian brits make great asian food? yes.

* 1/2 cup rice vinegar
* 3 T sugar
* 1/2 t salt
* 2 garlic cloves
* 1/2 fresh red chile, finely chopped
* 1 tsp toasted sesame oil
* grated zest and juice of 1 lime
* 1 cup sunflower oil
* 2 eggplants, cut into 3/4-inch dice
* 8 to 9 oz soba noodles
* 1 large ripe mango, cut into 1/4-inch thick strips
* 1 and 2/3 cups basil leaves, chopped (if you can get some use Thai basil, but much less of it)
* 2 and 1/2 cups cilantro leaves, chopped
* 1/2 red onion, sliced thinly

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, chili 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 eggplant 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 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.

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 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.

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