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Breaking Bread: Soba Noodles with Eggplant and Mango

Mar 04, 2015 10:53AM ● Published by Jason Huddle

Cabarrus Magazine is happy to feature personal CHEF CAMILLA FERGUSON. She WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Soba Noodles with Eggplant and Mango

 

INGREDIENTS

1/2-cup rice vinegar (or white wine vinegar)

3 Tbsp. white sugar

1/2 tsp. salt

2 garlic cloves, crushed

1/2 fresh red chili (if you like spicy)

1 Tbsp. toasted sesame oil

Juice of 1 lime

1/2-cup sunflower oil (use more if necessary on second batch)

2 small eggplants, diced

8 to 9 ounces soba noodles (in Asian section)

1 large ripe mango, peeled and diced

1 cup basil leaves

1/2 red onion, very thinly sliced

 

DIRECTIONS

In a small saucepan, gently warm the vinegar, sugar and salt for up to one minute, just until the sugar dissolves. Remove from heat and add garlic, chili, sesame oil and lime juice. Heat the sunflower oil in a large pan and saute the eggplant in batches. When golden brown, drain in a colander, sprinkle with salt and allow to drain. (Eggplant will sweat if not salted.) Cook the noodles in boiling salted water, stirring occasionally. Do not overcook, as they will become mushy; five minutes should do it. When cool enough to handle, press between paper towels to remove excess moisture. In a large bowl, toss the noodles with the dressing, mango, eggplant, herbs and the onion. Serves six.

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In Print Cabarrus Magazine Chef Camilla Ferguson garlic eggplant lime mango red chili rice vinager salt sesame oil Soba Noodles Recipes sugar sunflower oil

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