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Soba Noodles with Eggplant and Mango

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Soba Noodles with Eggplant and Mango


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Soba Noodles with Eggplant and Mango

Submitted by Laurie Tacchella, Holland, MI

Dairy Free


  • 1/2 rice vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 cloves garlic
  • 1/2 fresh red chile, finely chopped
  • 2 teaspoons Fustini's Toasted Japanese Sesame Oil
  • grated zest and juice of 1 lime
  • 1 cup sunflower oil
  • 6 Indian eggplants, sliced in 1 inch cubes
  • 10 ounces soba noodles
  • 2 ripe mangos, cut into 1/4 inch thick strips
  • 2 cups basil leaves, roughly chopped
  • 2 cups cilantro leaves, roughly chopped
  • 1/2 red onion, very thinly sliced


Step 1. 

In a small saucepan, carefully warm the vinegar, sugar, and salt for up to a minute or just until the sugar dissolves. Remove from the heat and add the garlic, chile, and Fustini's Toasted Japanese Sesame Oil. Allow to cool, then add the lime juice and zest.

Step 2. 

Heat up the sunflower oil in a large pan and shallow fry the eggplant in batches. Once golden brown, remove and place in colander and sprinkle with salt.

Step 3. 

Cook the noodles in plenty of boiling salted water, stirring occasionally. Cook according to package instructions. Drain and rinse well under running cold water.

Step 4. 

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half the herbs and onion. If you have time, refrigerate for 1 to 2 hours. When you are ready to serve, add the other half of the herbs and onions.

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