Thai Eggplant & Tomato Salad with Soba

Added on Fri Feb 29 2008

Views 422

The Basics

• Dish: Appetizers and Starters
• cuisine: Thai and SE Asian
• Serves: 3-4
• Prep Time: 1hrs 5 mins
• Cooking Time: 0hrs 25 mins

Ingredients

• 5 cups Eggplant/Aubergine cubed into 1inch pieces
• 2 tbsps Vegetable Oil
• 2 Tomatoes halved cored and cut into thin slices
• ½ Large Cucumber peeled halved seeded and cut into crescents
• 1 Small Yellow/Red Bell Pepper thinly sliced
• 2 Scallions/Spring Onions sliced on diagonal
• ¼ cup Fresh Lime Juice
• 1 tbsp Lime Peel freshly grated
• 3 tbsps Vegetable Oil
• 2 tbsps Fresh Ginger Root grated
• 1 ½ tbsps Light Soy Sauce
• 1-2 tbsps Fresh Mint chopped
• ¼ cup Thai Basil chopped
• 2 tbsps Fresh Cilantro/Coriander chopped
• 2 tsps Fresh Chillies or more to taste
• 2 tbsps Sugar

Method

1. Preheat the oven to 450 degrees F/200 degrees C.

2. Toss the eggplant with sunflower oil, spread on a large baking sheet and roast for about 20-25 minutes, stirring every 10 minutes. Watch them as they cook fairly quickly!

3. Place the tomatoes, cucumbers, bell peppers and scallions in a bowl and set aside in the fridge.

4. Boil the soba as per packet instructions, and run through with cold water. Set aside.

5. Whisk all of the marinade ingredients (from lime juice to end) in a small bowl.

6. When the eggplant/aubergine is roasted, transfer to a serving bowl, toss with the marinade and set aside to cool and marinate for at least an hour.

7. Just before serving, add the other vegetables and soba and gently toss with the eggplant.

8. Enjoy!