Roasted aubergine and egg noodle salad

1 servings

Ingredients

Quantity Ingredient
2 larges Aubergines; cut in half
; lengthways
2 Cm; (1 inch) piece
; ginger, peeled and
; finely chopped
2 Cloves garlic; peeled and finely
; chopped
4 tablespoons Sesame oil
125 millilitres Balsamic vinegar; (4fl oz)
65 grams Demerara sugar; (2 1/2oz)
125 millilitres Peanut oil; (4fl oz)
1 500 gram pac egg noodles
75 grams Carrots; peeled; julienne and
; blanched (3oz)
100 grams Bean sprouts; (3 1/2oz)
75 grams Mange tout; blanched and
; julienne (3oz)
15 grams Toasted sesame seeds; ( 1/2oz)
Fresh coriander

Directions

TO GARNISH

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Place the aubergine flesh side down on a greased baking tray and bake for 30 minutes or until the flesh is soft and dark, leave to cool then peel off the black skin.

To make the dressing; place the ginger, garlic, sesame oil, balsamic vinegar, demerara sugar and peanut oil in a bowl and whisk until the sugar dissolves.

Cook the noodles as per pack instructions. Drain and cool.

Add 2-3 tablespoons of the dressing to the noodles and mix together.

Tear the aubergine into strips approximately 1cm ( ½ inch) wide and add to the dressing.

To assemble; take a portion of noodles and lay them lengthways across the middle of the plate, toss the carrots, bean sprouts and mange tout into the dressing with the aubergine and arrange the aubergine and vegetables on top of the noodles following the grain.

Garnish with sesame seeds and fresh coriander.

Converted by MC_Buster.

NOTES : Soft roasted aubergine with dark sesame balsamic vinegar and ginger.A beautiful balance of flavours.Delicious hot or cold.

Converted by MM_Buster v2.0l.

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