Rice Noodles with Eggplant and Mango

How come some weekends are mellow, where you have nothing planned?  That was more or less last weekend- we sat on the roof and enjoyed fresh bruschetta and fresh bread.  This weekend is crazy busy: birthdays, going away parties, celebrations, races and dinners with friends!

When those hectic (but fun) weekends creep up, it’s great to have some food prepared and ready for you in the fridge.  This way, if you need something to eat or snack on, you don’t need to worry about the preparation.

 

This noodle dish I is perfect for those kids of hectic weekends or weekdays.  It can be prepared ahead, and it’s best served cold (which makes it even better for this warmer weather)!

Rice Noodles with Eggplant & Mango
Adapted from: Vegetarian Times (April/May 2012)

Although I had found this recipe originally in Vegetarian Times, it’s actually an excerpt from Plenty by Yotam Ottolenghi.  I couldn’t get my hands on soba noodles, so we made it with rice noodles- equally delicious, and probably a little lighter.  This had fantastic flavors, and looked beautiful on a plate, perfect for a dinner party! 

1 1/2 large eggplants, cut into 1-inch cubes
1-2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
8 oz rice noodles
1 tbsp sesame oil
6 garlic cloves, minced
4 red chili peppers, chopped
1 inch cube ginger, grated
2 tbsp sugar
1/2 tsp rice vinegar
2 tsp soy sauce
1 ripe mango, peeled, cut into thick strips
1 cup chopped cilantro
3/4 cup chopped basil

Preheat the oven to 400ºF.  Spread the eggplant cubes onto a cookie sheet.  Drizzle with olive oil, salt, pepper and red pepper flakes.  Using your hands, spread the olive oil and spices onto all eggplant pieces.  Roast eggplant at 400 degrees for 30 minutes.  With salt, pepper and red pepper flakes.  Once baked, allow to cool and set aside in a large bowl.

Cook the rice noodles according to package.  Once cooked, drain and rinse under cold water.  Drain, and set aside in the large bowl with the eggplant.

In a saucepan, heat the sesame oil.  Then add garlic, red chili peppers, ginger, sugar, rice vinegar and soy sauce.

In a saucepan heat sesame oil.  Then add: garlic, red chili peppers, ginger, sugar, rice vinegary, soy sauce.  Cook on low until the mixture thickens.  Add into the large bowl with the noodles and eggplant.

Lastly, add in the mango, cilantro and bail.  Toss all ingredients together.  Allow to chill in the fridge before serving.