Soba Noodles With Eggplant And Mango

• 1/2 cup rice vinegar
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 garlic cloves, crushed
• 1/2 fresh red chile, finely chopped
• 1 teaspoon toasted sesame oil
• Grated zest and juice of 1 lime
• 1 cup sunflower oil
• 2 medium eggplants, cut into 3/4-inch dice
• 8-9 ounces soba noodles
• 1 large ripe mango, cut into 1/2-inch dice or into 1/4-inch-thick strips
• 1 2/3 cup basil leaves
• 2 1/2 cups cilantro leaves, chopped
• 1/2 red onion, very thinly sliced

1. In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, and add the lime zest and juice.
2. In a large pan, heat the sunflower oil and shallow-fry the eggplant in 3 or 4 batches. When golden brown, remove to a colander, sprinkle liberally with salt and leave to drain.
3. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half the herbs and the onion. Set aside for 1 to 2 hours at room temperature or refrigerate if longer. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.

rice vinegar, sugar, salt, garlic, fresh red chile, sesame oil, lime, sunflower oil, eggplants, noodles, mango, basil, cilantro, red onion

Taken from www.epicurious.com/recipes/member/views/soba-noodles-with-eggplant-and-mango-52411411 (may not work)