Tuesday, July 3, 2012

Chilled Soba Noodles, Eggplant and Mango Salad

Cold Noodle! © Cookaroo

I am feeling drugged. Narcoticized. My limbs aren't working, they seem to not want to listen to my mind. It's almost like the sandman has shoved a handful into my eyes, and still I can't keep my eyes open. Yet, I can feel how tired I am. 


No, a shower doesn't help, nor does standing in front of the air-conditioner. But I am so tired, so sleepy that I really can't care what the ambient temperature is. I wake up drenched in sweat, wanting to turn over and sleep on my stomach so that my back dries up a bit. 


I feel like hanging my tongue out like my mother's dog Percy and going room to room finding a cool spot, so that I can like down on the floor and cool my body. Nothing helps. It's JUST. SO.HOT.


I want something cold. Something wet. I get thrown a towel. No I meant something to eat. And in my refrigerator is this noodle salad, cold, sweet, pungent and lemony,. which I'd made for Sunday dinner, and I can't help but eat a bowlful.


And I'm glad I did. I am, as you know, one of the Ottolenghi's biggest fan. No sorry, actually I love him. And so this is from my favourite book of his. I only made one change, didn't deep fry the aubergine, but it's good. It's really good.


Goodie bowl © Cookaroo
Chilled Soba Noodles, Eggplant and Mango Salad 
Adapted  from Plenty by Ottolenghi. Available in India, US and UK

Serves 6
Ingredients


1/2 cup rice vinegar
1/3 cup cane sugar or brown sugar
1/2 tsp sea salt
2 garlic cloves, peeled and crushed
1/2 fresh red chile, minced
1 lime, grate the zest and then juice
1 tsp toasted sesame oil
4 tblsp spoon olive oil
1 medium eggplant, about 3/4 lb, cut into small chunks
250g soba noodles
1 large ripe mango, cut into small chunks
1/2 medium red onion, sliced thin
1 handful of fresh basil leaves, sliced thinly
1 handful fresh cilantro, chopped
Directions
1.    Preheat oven to 200 degrees, add diced aubergine and sprinkle with olive oil and a little salt. Bake until the aubergines brown. Set aside and into the refrigerator.
2.     Bring water to a rolling boil, add salt and bung in the soba noodles. Cook the noodles until tender. Don’t forget to stir once and awhile just in case the noodles stick to the bottom of the pot. Once ready drain the noodles and rinse under cold water. This stops the noodles from cooking any further. Shake off any excess water, then place the noodles on a tea towel or paper towel. I tossed the noodles with a bit of olive oil before taking them out of the colander so that they would not stick together.
3.     For the dressing combine vinegar, sugar, and salt in a small saucepan over medium heat. Stir for about a minute or until sugar dissolves. Remove from heat and add garlic, red chile, and sesame oil. Allow to cool, then add the lime zest and juice. Add  in the sliced onions as well.
4.    In a large mixing bowl, toss the noodles, dressing, mango, eggplant, and some herbs (leave some on the side for garnish later). Set aside for 1 to 2 hours. When ready garnish with remaining herbs and enjoy.


I'm sending this to two places, one to Tinned Tomatoes' Bookmarked recipes



And the other to Nayna's Simply Food's Let's Make Salads


In the meanwhile, drop everything and make this salad

Noodles R Us © Cookaroo

6 comments:

  1. Wow .. love the combination, its different!
    Btw its slightly chilly, windy and very very cozy in Namma Bengaluru!!

    ReplyDelete
  2. Aiyo, so lucky! Dying in delhi heat, begging rain gods to be kind

    ReplyDelete
  3. lovely.... looks really yum!

    ReplyDelete

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