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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!