Soba Noodle Salad with Eggplant

Jennifer Sterling, Verdigris

INGREDIENTS:

1/2 cup rice vinegar
3 tbsp sugar
1/2 tsp salt
2 crushed garlic cloves
1/2 fresh red chile (finely chopped)
1 tsp toasted sesame oil
zest and juice of 1 lime
2 eggplants (in 3/4 inch dice)
vegetable or sunflower oil
firm tofu (if you’d like to add a bit more
protein and substance)
1 package soba noodles (can also use
whole wheat spaghetti)
1 large ripe mango (diced or cut into
strips)
1 2/3 cup chopped basil leaves (or Thai
basil, and use a lot less)
2 1/2 cups chopped cilantro leaves
1/2 red onion, thinly sliced

INSTRUCTIONS:

Dressing – In a small saucepan, warm 1/2 cup rice vinegar, 3 tbsp sugar and 1/2 tsp salt,
until the sugar dissolves (about a minute). Remove from the heat and add 2 crushed
garlic cloves, 1/2 fresh red chile (finely chopped) and 1 tsp toasted sesame oil.
Dice up 2 eggplants into 3/4 inch squares. Heat up sunflower or vegetable oil in a large
pan (we used a wok) and fry the eggplant in three or four bathes. As each batch turns
golden brown, remove them to a colander, sprinkle them with salt, and let them drain.
Cook the soba noodles in boiling water, per the package directions. Keep them al dente.
Drain, and rinse them up cold water, and set aside.
In a large mixing bowl, mix the noodles with the dressing, eggplant, 1 large ripe mango
(diced or cut into strips), 1 2/3 cup chopped basil leaves (or Thai basil if you can get it,
and use a lot less), 2 1/2 cups chopped cilantro leaves, and 1/2 red onion, thinly sliced.

ABOUT THIS DISH:

My sister gave me this recipe when I was having some vegetarian friends over for dinner.
It’s a great summertime supper and makes a wonderful side dish any time of the year.