Soba noodles with eggplant and mango

Name: Soba noodles with eggplant and mango
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 TABLESPOONS rice vinegar; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 1 Garlic clove; 1 small red chili pepper; 1 Organic Lime; 3 TABLESPOONS Sesame Oil; 1 package (370 g) Soba noodles; 1 Aubergine; 2 TABLESPOONS Sunflower oil; 2 red onions; 1 Mango; 3 Stem(s) Coriander; 3 Stem(s) Basil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 TABLESPOONS rice vinegar
2 TABLESPOONS Sugar
7-10 Tbsp Salt
1 Garlic clove
1 small red chili pepper
1 Organic Lime
3 TABLESPOONS Sesame Oil
1 package (370 g) Soba noodles
1 Aubergine
2 TABLESPOONS Sunflower oil
2 red onions
1 Mango
3 Stem(s) Coriander
3 Stem(s) Basil

Directions

1
Heat vinegar, sugar and 1 pinch of salt. Peel garlic and chop finely. Wash and finely chop the chilli. Wash the lime, grate dry and peel the peel with a zest ripper. Halve the lime and squeeze the juice.
2
Stir sesame oil, chilli, garlic, zests and lime juice into the vinegar mixture.
3
Cook the pasta for about 4 minutes in plenty of water, drain and rinse with cold water. Wash, clean and dice the aubergine. Heat the oil in a pan. Fry the aubergine for 3-4 minutes.
4
Peel onions and cut them into thin rings. Cut the mango from the stone. Peel and chop the flesh. Mix together the pasta, mango, eggplant, onions and the vinaigrette.
5
Wash herbs, shake dry and pluck leaves from the stems. Chop basil coarsely. Arrange everything on plates and sprinkle with the herbs.