Roasted Aubergine And Egg Noodle Salad
Ingredients
- ; finely chopped
- 4 tb Sesame oil
- ; ginger, peeled and
- 2 Cloves garlic; peeled and
- 2 lg Aubergines; cut in half
- 125 ml Peanut oil; (4fl oz)
- 100 g Bean sprouts; (3 1/2oz)
- 15 g Toasted sesame seeds; (
- ; blanched (3oz)
- 125 ml Balsamic vinegar; (4fl oz)
- 75 g Carrots; peeled; julienne
- ; lengthways
- 65 g Demerara sugar; (2 1/2oz)
- Fresh coriander
- ; chopped
- 2 Cm; (1 inch) piece
- 1 500 gram pac egg noodles
- 75 g Mange tout; blanched and
- ; julienne (3oz)
Instructions
- 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 ( 1/2 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. NOTES : Soft roasted aubergine with dark sesame balsamic vinegar and ginger.A beautiful balance of flavours.Delicious hot or cold.
