EGG­PLANT AND SOBA NOO­DLE SALAD

Sunday Herald Sun - Stellar - - Weekly Planner -

“Eat egg­plants now while in sea­son”

SERVES 4

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

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. 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. 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. NU­TRI­TION • 12G PRO­TEIN • 3G SAT FAT • 54G CARB • 6G SUGARS • 1455MG SODIUM • 475 CAL (1985KJ)

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