Marinated Eggplant and Sesame Noodle Salad
Serves 2.
This delicious marinated eggplant and sesame noodle salad has been inspired by the delicious eggplant sushi at Sozai, a beautiful Japanese restaurant in Armadale. It is quick and simple to put together, is packed full of flavour and can be served as a meal on its own or a side dish.
JC x
1 pack of Japanese noodles – we love Somen or Soba.
2 teaspoons of sesame seeds
1 whole eggplant
6 tablespoons of soy sauce
2-3 tablespoons of brown sugar
1 clove of garlic, diced finely
Olive Oil
Lemon/Lime
Halve the eggplant and slice it into cubes.
In a separate bowl add the diced garlic, soy sauce and brown sugar. Mix the sauce together so the sugar dissolves and place the eggplant cubes to marinate for 20 or so minutes. Ensure you stir the eggplant and sauce together thoroughly to assist absorption.
After 20 minutes or so (the longer the better), place a medium sized frying pan on medium heat. Add a teaspoon of olive oil and begin to fry the eggplant for about 20 minutes, leave the remaining sauce on the side and add when needed to soften the eggplant while cooking. The eggplant will look golden brown and soft when it’s ready.
15 minutes before the eggplant is completely cooked bring water to boil in a separate saucepan. Follow the noodle packet instructions and when ready strain. Wash as many times as you need to ensure all the noodle starch gets out.
Once the noodles have dried add to the serving bowl of your choice, followed by the eggplant. Sprinkle the sesame seeds, squeeze the lemon and lime, toss through and serve! Best served as a side salad or quick lunch.
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