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Name: Roasted Aubergine And Egg Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: ; finely chopped; 4 tb Sesame oil; ; ginger, peeled and; 2 Cloves garlic; peeled and; 2 lg Aubergines; cut in half; 125 ml Peanut oil; (4fl oz); 100 g Bean sprouts; (3 1/2oz); 15 g Toasted sesame seeds; (; ; blanched (3oz); 125 ml Balsamic vinegar; (4fl oz); 75 g Carrots; peeled; julienne; ; lengthways; 65 g Demerara sugar; (2 1/2oz); Fresh coriander; ; chopped; 2 Cm; (1 inch) piece; 1 500 gram pac egg noodles; 75 g Mange tout; blanched and; ; julienne (3oz)

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INGREDIENTS

; finely chopped
4 tb Sesame oil
TO GARNISH
; ginger, peeled and
2 Cloves garlic; peeled and
2 lg Aubergines; cut in half
125 ml Peanut oil; (4fl oz)
100 g Bean sprouts; (3 1/2oz)
15 g Toasted sesame seeds; (
; blanched (3oz)
125 ml Balsamic vinegar; (4fl oz)
75 g Carrots; peeled; julienne
; lengthways
65 g Demerara sugar; (2 1/2oz)
Fresh coriander
; chopped
2 Cm; (1 inch) piece
1 500 gram pac egg noodles
75 g Mange tout; blanched and
; julienne (3oz)

INSTRUCTIONS

Preheat the oven to 180 C, 350 F, Gas Mark 4. Place the aubergine flesh side down on a greased baking tray and bake for 30 minutes or until the flesh is soft and dark, leave to cool then peel off the black skin. To make the dressing; place the ginger, garlic, sesame oil, balsamic vinegar, demerara sugar and peanut oil in a bowl and whisk until the sugar dissolves. Cook the noodles as per pack instructions. Drain and cool. Add 2-3 tablespoons of the dressing to the noodles and mix together. Tear the aubergine into strips approximately 1cm ( 1/2 inch) wide and add to the dressing. To assemble; take a portion of noodles and lay them lengthways across the middle of the plate, toss the carrots, bean sprouts and mange tout into the dressing with the aubergine and arrange the aubergine and vegetables on top of the noodles following the grain. Garnish with sesame seeds and fresh coriander. NOTES : Soft roasted aubergine with dark sesame balsamic vinegar and ginger.A beautiful balance of flavours.Delicious hot or cold.

NOTES

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Roasted Aubergine And Egg Noodle Salad

; finely chopped
4 tb Sesame oil
 TO GARNISH
 ; ginger, peeled and
2 Cloves garlic; peeled and
2 lg Aubergines; cut in half
125 ml Peanut oil; (4fl oz)
100 g Bean sprouts; (3 1/2oz)
15 g Toasted sesame seeds; (
 ; blanched (3oz)
125 ml Balsamic vinegar; (4fl oz)
75 g Carrots; peeled; julienne
 ; lengthways
65 g Demerara sugar; (2 1/2oz)
 Fresh coriander
 ; chopped
2 Cm; (1 inch) piece
1 500 gram pac egg noodles
75 g Mange tout; blanched and
 ; julienne (3oz)

Preheat the oven to 180 C, 350 F, Gas Mark 4.    Place the aubergine flesh side down on a greased baking tray and bake for  30 minutes or until the flesh is soft and dark, leave to cool then peel off  the black skin.    To make the dressing; place the ginger, garlic, sesame oil, balsamic  vinegar, demerara sugar and peanut oil in a bowl and whisk until the sugar  dissolves.    Cook the noodles as per pack instructions. Drain and cool.    Add 2-3 tablespoons of the dressing to the noodles and mix together.    Tear the aubergine into strips approximately 1cm ( 1/2 inch) wide and add  to the dressing.    To assemble; take a portion of noodles and lay them lengthways across the  middle of the plate, toss the carrots, bean sprouts and mange tout into the  dressing with the aubergine and arrange the aubergine and vegetables on top  of the noodles following the grain.    Garnish with sesame seeds and fresh coriander.        NOTES : Soft roasted aubergine with dark sesame balsamic vinegar and  ginger.A beautiful balance of flavours.Delicious hot or cold.

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Nutrition

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Serving Size: 1 Serving (384g)
Recipe Makes: 1 servings

Calories: 477
Calories from Fat: 477 (100%)

Amt Per Serving		% DV

	Total Fat 54g	72 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 22.5g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 477

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