Soba Noodle with Aubergine and Mango

This Aubergine salad is from  Yotman Ottolenghi’s book Plenty  and is superb , looks and tastes fantastic and is a crowd pleaser


  • 120ml rice vinegar
  • 40g caster sugar
  • 1/2 tsp salt
  • 2 garlic cloves
  • 1/2 fresh red chilli, finely chopped
  • 1 tsp toasted sesame oil
  • grated zest and juice of 1 lime
  • 220ml sunflower oil
  • 2 aubergines, cut into 2cm pieces
  • 250g soba noodles
  • 1 large ripe mango, cut into 1cm pieces
  • 40 basil, chopped
  • 40g coriander, chopped
  • 1/2 red onion, thinly sliced


  1. First make the dressing. In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves.
  2. Remove from the heat and add the garlic, chilli and sesame oil. Allow to cool, then add the lime zest and juice.
  3. Heat up the sunflower oil in a large pan and shallow fry the aubergine in 3 or 4 batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
  4. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5-8 minutes to become tender but still retaining a bite. Drain and rinse well under cold running water. Shake off as much of the access water as possible, then leave to dry on a tea towel.
  5. In a mixing bowl, toss the noodles with the dressing, mango, aubergine, half of the herbs and the onion. You can now leave this aside for 1-2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.

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