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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.