I love to cook and eat and what better person to share this passion with then the love of my life. Not that he’s much into cooking new recipes, but he definitely loves to eat. The best part is that he shares my enthusiasm for exciting food, textures and flavours. It’s such a joy to cook for someone who loves to eat as much as I do. He is always willing to try new things and is not fussy about certain ingredients. I don’t know if I would love cooking as much as I do if I had to adjust all recipes to fit his preferences.
I’m also lucky that my kids eat a lot of the dishes I cook, but kids will be kids and of course my kids are fussy sometimes. I do teach them that they are not allowed to say that they don’t like something when they have never tasted it before. That means they always have to taste everything I make. I have surprised them on a few occasions where they did not expect to like what I had put in front of them, and then they ended up having seconds. The first time that happened was when I made the green couscous from Ottolenghi’s Jerusalem. Of course, what kid likes green fuzzy stuff on first sight, right? It’s now their favorite couscous recipe. I will share that recipe on another occasion.
There is one exception to the ‘tasting’ rule. If I use chilies in a dish then they don’t have to taste it if they don’t want to. They are not accustomed to spicy food (yet). So, the first time I made the soba noodles with aubergine and mango I also made a separate dish for them because the recipe called for red chili in the dressing. However……..when the kids heard our mumbles of joy at the dinner table they both asked for a bite despite the chilies. Which was ok because the vinegar in the dressing had made the chilies less spicy. After one bite of our salad they shoved their plate of pasta away and asked for a bowl of this salad. Go figure……….. They said the salad tastes like sushi 😆 and they love sushi.
This salad is very simple and nutritious; it has the perfect balance of flavours and a great mix of textures. It’s a salad that keeps you going back for more and more and more………………
After I made it the first time it quickly turned into one of my favourite summer salads which you can also easily take to potlucks or BBQ parties. If you want to keep it all to yourself (which totally makes sense to me) just store it in the fridge for a perfect easy lunch during the week. It’s so refreshing, especially when the temperatures are warm and the sky is sunny. The mango might seem weird in this recipe, but it’s an absolute must. Just make sure your mangoes are of the juicy and delicious variety.
The original recipe has you frying the aubergine in 220ml sunflower oil, but besides the fact that all that oil is not that healthy I don’t like it when the aubergine soak up a lot of oil. I only use just enough oil to ‘bake’ the aubergine in a skillet on the stove. I think I don’t use more than 2 tbs per batch (2 batches).
I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me if you liked it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!
Source: “Plenty” – Yotam Ottolenghi and Sami Tamimi
- 120 ml rice vinegar
- 40 g caster sugar
- ½ tsp salt
- 2 garlic cloves, crushed
- 1 fresh red chilli, finely chopped
- 1 tsp toasted sesame oil
- 1 lime, zest and juice
- 4 tbs sunflower oil
- 2 aubergines, cut into 2cm dice
- 250 g soba noodles
- 1 large ripe mango, cut into 1cm dice
- 40 g basil leaves, chopped
- 40 g coriander leaves, chopped
- ½ red onion, very thinly sliced
First make the dressing. 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, chilli and sesame oil. Allow to cool, then add the lime zest and juice.
Heat up 2 tbs of sunflower oil in a large pan and shallow-fry/bake the aubergine in 2 batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Repeat with the remaining aubergine. I have to say that when I do this it never releases any fluids so I don’t do this anymore. Maybe because I don’t use a lot of oil.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 4–5 minutes to become tender but still retaining a bite (check your package for instructions). Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a tea towel.
In a mixing bowl toss the noodles with the dressing, mango, aubergine, half of the herbs and the onion. You can now leave this aside for 1–2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.