Aubergine and soba noodles with nectarine dressing
Here’s this week’s seasonal meal using aubergine/eggplant. The recipe is inspired by Yotam Ottolenghi’s soba noodles with aubergine and mango, but I decided to replace the mango with in-season nectarines and turn them into a dressing base since I can’t have the vinegar called for in the original. I also grilled instead of shallow fried the aubergines to cut down fat content. The result is quite delicious, vegan, and also gluten- and dairy-free!
Serves 6
- 3 x nectarines, peeled and stoned
- 1 TBSP x brown rice syrup (or honey)
- 1/2 tsp x salt
- 2 x garlic cloves
- 1 x red chilli, finely chopped
- 1 tsp x sesame oil
- grated zest and juice of a lime
- 2 x aubergines, cut into half lengthwise and then into 1-cm-thick slices
- 250g x 100% buckwheat soba noodles
- 40g x basil leaves, chopped
- 40g x coriander, chopped
- 1/2 x red onion, very thinly sliced
First, put the aubergine into a colander and sprinkle with sea salt. Leave to sweat for about 15-20 minutes.
Next make the dressing. Put the nectarines, honey or brown rice syrup, lime juice and zest, chilli, garlic cloves, salt and sesame oil into a food processor and blitz until smooth.
Heat a grill pan and cook the aubergine until charred on each side.
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 running cold water. Shake off as much of the excess water as possible, then leave to dry on a tea towel.
In a mixing bowl, toss the noodles with the dressing, 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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