cold soba noodles with eggplant and mango
red onion, basil, cilantro
garlic chile lime dressing, peanut and lime garnish
This is Chef Yotam Ottolenghi’s dish. He says, “It is the refreshing nature of the cold buckwheat noodles, the sweet sharpness of the dressing and the muskiness of the mango that make it so pleasing.” Hard to argue with that.
I made a few minor changes, including grilling the eggplant instead of frying in sunflower oil. And I added peanuts. The photo of this dish in his book Plenty looks like a mess, a delicious mess. Initially I plated it in the Taste With The Eyes style, but it looked too fussy, so I dumped the whole lot onto another platter, to mess it up, just like Ottolenghi. Not only did I think the noodle dish was spectacular, but I learned a lesson in plating too. Sometimes disheveled is better.
cold soba noodles with eggplant and mango recipe
Cook soba noodles according to package instructions. Drain and rinse well with cold water. Shake off excess water. Toss with toasted sesame oil and chill until ready to compose the dish.
Rub sliced eggplant with kosher salt and let sweat on paper towels for an hour, turning once, to remove much of the moisture. Then rinse off the salt, pat dry, and brush with olive oil. Grill over medium high heat. Make sure to slice the eggplant in generous portions so it doesn’t shrivel up on the grill.
- 1/2 c. rice vinegar
- 3 T. sugar
- 1/2 t. salt
- 2 garlic cloves, minced
- 1 jalapeño (or red chile), finely chopped
- 1 t. toasted sesame oil
- grated zest and juice from 1 lime
In a small saucepan, warm vinegar, sugar, and salt. Stir to dissolve the sugar. Remove from heat, add garlic, chile, sesame oil. Allow to cool then add lime zest and juice.
Garnish with more basil and cilantro. Finish with chopped peanuts and some lime wedges.
celebrating chef ottolenghi
links to my other recipes inspired by ottolenghi
Peas & Pasta ~ pea sprouts, basil, feta, garlicky yogurt sauce, smoky chile walnuts
Roasted Japanese Eggplant ~ fresh thyme, garlicky yogurt cream sauce, pomegranate & pistachio
Elegant Braised Leeks ~ feta, almond, raisin, mint
Spiced Roasted Cauliflower ~ walnut, cilantro, mint, kaffir lime, pink peppercorn
Rigatoni, Roasted Oyster Mushrooms ~ arugula, smoky chile walnuts, garlicky yogurt, feta
Thyme & Mint Roasted Eggplant ~ arugula, spinach, tomato, garlicky yogurt sauce
Griddled Chicken Breast, Saffron Tangelo Syrup ~ fennel , cilantro, basil, mint with lime vinaigrette
Summer Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summertime fruits and vegetables. Be sure to check out the Pinterest Board with over 90,000 followers called Let’s Pull Up A Chair! And if this cold soba noodles with eggplant and mango got you longing for some lovely summer eggplant, you might enjoy taking a peek at other aubergine dishes from some fabulous bloggers below…
Feed Me Phoebe: Grilled Eggplant with Sumac, Capers and Mint
Jeanette’s Healthy Living: Eggplant Pepper Mushroom Turkey Sausage Hash
Chez Us: Baba Ghanoush
Taste With The Eyes: Cold Soba Noodles with Eggplant and Mango
Napa Farmhouse 1885: Eggplant Fritter Burgers with Sriracha Chili Mayo
Red or Green: Roasted Eggplant and Tomato Pasta with Spicy Carrot Top/Basil Pesto
Weelicious: Eggplant Parmesan Sticks
Devour: 5 Takes on Grilled Eggplant
The Sensitive Epicure: Szechwan Eggplant
Domesticate Me: Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
And Love It Too: Roasted Garlic Baba Ganouj
FN Dish: Eggplant, No Forks Necessary