Asian Sesame, Eggplant and Noodle Salad

Ingredients

  • DRESSING
  • 80 ml (1/3 cup) dark sesame oil
  • 40 ml (2 tablespoons) vegetable oil
  • 125 ml (½ cup) teriyaki sauce , Kikkoman of course!
  • 40 ml (2 tablespoons) light soy sauce , Kikkoman of course!
  • 40 ml (2 tablespoons) red wine vinegar
  • 80 g (1/3 cup) sugar
  • + 8 more ingredients
    • ½ teaspoon red chillies, seeded and chopped
    • 2 cloves garlic, crushed
    • SALAD
    • 2 large eggplant (aubergine)
    • 250 g (8 oz) fine egg noodles
    • 6 green spring onions , sliced
    • ¼ cup toasted sesame seeds
    • extra chilli for garnish

1. Combine all the dressing ingredients, stirring well to dissolve the sugar. 2. Slice the eggplant into 1 cm slices. Line a large baking tray with aluminium foil. 3. Brush the eggplant with the dressing on both sides. Cook under the grill (broiler) for about 10 minutes, basting often and turni...

View full recipe at SpringPad

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