Source: “Plenty” – Yotam Ottolenghi and Sami Tamimi
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.