Noodle salad with mango and aubergines

Serves 3-4 You will need:

1 aubergine, cut into 2cm cubes 4 tablespoons olive oil Salt and freshly ground black pepper 50ml cider vinegar 2 teaspoons sugar 1 clove garlic, crushed

½ red chilli, finely chopped 2 teaspoons toasted sesame oil Finely grated zest and juice of 1 lime 125g egg noodles 1 mango, cut into 1cm pieces

½ small red onion, thinly sliced 1 tablespoon torn or sliced fresh basil 1 tablespoon chopped fresh coriander 1 Preheat the oven to 220°C, 450°F, Gas 8. Put the aubergine cubes on a roasting tray, drizzle them with the olive oil and season them with salt and freshly ground black pepper. Put the tray in the oven and cook the aubergine pieces for 20-25 minutes until they are soft and golden. Remove the tray from the oven and set aside. 2 While the aubergine is cooking, make the dressing. Using a small saucepan, add the cider vinegar, the sugar and a pinch of salt. Put the saucepan over a low heat and stir to dissolve the sugar as it heats up. Bring to the boil, then remove the saucepan from the heat and allow the contents to cool. Stir in the crushed garlic, the finely chopped red chilli, the toasted sesame oil, the lime zest and the lime juice. Set the dressing aside. 3 Cook the egg noodles according to the instructions on the packet. Then, in a bowl, toss together the cooked noodles, the dressing you set aside earlier, the mango pieces, the roasted aubergine pieces and the thinly sliced red sliced onion. Scatter over the torn or sliced fresh basil, whichever you’re using, and the chopped fresh coriander, and serve.