Soba Noodles with Eggplant and Mango


it's easy to see why London chefYotam Ottolenghi called his vegetarian cookbook Plenty-abu ndance is an essential ingredi- ent in his recipes. With an eye for contrasting colors and ataste for complementary flavors and textures, Ottolenghi composes recipes with bold hues, fresh ingredients, and finishing touches that have London food lovers flocking to his four popular take-out shops and devouring his New Vegetarian columns in The Guardian. Yet Ottolenghi prides himself on simplicity.

    "I clon't like dishes where you have to guess what’s in there. it’s very important to have one key ingredient in every dish that comes out big time," he says. "I always keep the techniques simple; I'm a fi rm believer that a recipe should be achievable by home cooks, notjust restaurant chefs." Read on for a sarnpler of recipes and tips that let you experience the Ottolenghi approach in your own kitchen.

Soba Noodles with Eggplant and Mango
Serves 6

This dish takes its inspiration from the cold noodle dishes Ottolenghi has enjoyed inlapan.To make it substantial enough for a main course, he recommends adding friedhrm tofu. Recipe excerpted from Plenty by
Yotdm Ottolenghi.

1/2cup unseasoned rice vinegar
3 Tbs. sugar
1/2tsp. salt
2 cloves garlic, minced (2 tsp.)
1/2 fresh red chile, such as Fresno or red jalapeno, finely chopped
1 tsp. toasted sesame oil
2 Tbs. limejuice
1 tsp. grated lime zest
1 cup sunflower oil
2 large eggplants, cut into1/4 nch dice
8 oz. uncooked soba noodles
1 large, ripe mango, cut into
3/8 inch dice or so-inch-thick strips
1/2 medium red onion, sliced very thin
1 2/3  cups fresh basil leaves
2 1/2 cups cilantro leaves, chopped

1.Warm rice vinegar, sugar, and salt in small saucepan 1 minute over medium- low heat, until sugar dissolves. Remove from heat, and add garlic, chile, and sesame oil. Cool, then stir in limejuice and zest.

2.Heat sunflower oil in large skillet over medium heat. Cook eggplants 6 to 8 minutes in batches, or until golden brown. Transfer to colander, sprinkle liberally with salt, and leave to drain.

3.Cook noodles in large pot of boiling salted water according to package directions, Drain, rinse well under cold water, and drain again; transfer to dish towel to dry.

4.Toss noodles with dressing,eggplant, mango, onion, half of basil, and half of cilantro in large bowl. Let stand 1 to 2 hours. Add remaining basil and cilantrojust before serving.

PER 1-CUP SERVING 354 cal; 7 g prot; 12 g total
fat (1 g sat fat}; 61 g carb; 0 mg chol; 401 mg
socl; 10 g fiber; 23 g sugars

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