Soba noodles with aubergine and mango

• 220 ml sunflower oil
• 2 aubergines, cut into 2cm dice
• 250g  soba noodles
• 1 large ripe mango, cut into 1cm dice
• 40g basil leaves or much less thai basil
• 1/2 onion, very thinly sliced 

dressing:

• 120 ml rice vinegar or white balsamico
• 2 tbsp  sugar
• 1/2 tsp salt
• 2 garlic cloves, chopped
• 1 green chilli, chopped  (e.g. Jalapeño) 
• 4 tbsp roasted sesame seed or 1 tsp roasted sesame oil
• grated zest and juice of 1 lime or lemon

First make the dressing. In a small saucepan gently warm the vinegar, sugar and salt, just until the sugar dissolves. Remove from the heat and add the garlic, chilli and sesame (oil). Allow to ciil, then add the lime and zest.

Heat up the sunflower oil in a large pan and shallow-fry the aubergine in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. (30 min or maybe longer)

Cook the noodles in salted water. Drain and rinse well. Shake off as much of the excess water as possible.

In a bowl toss the noodles with the dressing, mango, aubergine the herbs and onion.

ottolenghi plenty