Comforting

Paul West's eggplant and soba noodle salad

Name: Paul West's eggplant and soba noodle salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium eggplants, cut into 3cm-thick pieces; ¼ cup (60ml) extra virgin olive oil; 270g pack soba noodles; 1/3 cup (80ml) soy sauce; ¼ cup (60ml) rice wine vinegar; 1 garlic clove, crushed; 1½ tsp brown sugar; 1 long red chilli, finely chopped; 1 tbs sesame oil; 6 cukes, quartered lengthways; 3 tsp sesame seeds, toasted; 1 small bunch basil, leaves picked

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by delicious. team

delicious. team

Jan 01, 2017

“Eat eggplants now while in season," says chef and recipe author Paul West. Nothing says midweek dinners quite like a big bowl of comforting noodles.

2 medium eggplants, cut into 3cm-thick pieces
¼ cup (60ml) extra virgin olive oil
270g pack soba noodles
1/3 cup (80ml) soy sauce
¼ cup (60ml) rice wine vinegar
1 garlic clove, crushed
1½ tsp brown sugar
1 long red chilli, finely chopped
1 tbs sesame oil
6 cukes, quartered lengthways
3 tsp sesame seeds, toasted
1 small bunch basil, leaves picked

Method

1.

Preheat oven to 200°C. Place the eggplant in a bowl, drizzle with oil, season and then toss to coat. Place on a large, lined baking tray and roast for 20 minutes, or until tender and slightly caramelised.
2.

Bring a large saucepan of water to the boil over high heat. Add the noodles and cook to packet instructions, then drain and rinse under cold water.
3.

To make the dressing, combine the soy sauce, vinegar, garlic, sugar, chilli and sesame oil. Toss the dressing through the noodles with the eggplant, cukes, sesame seeds and basil leaves.