Recipe - Roasted Aubergine And Egg Noodle Salad

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

TO GARNISH
Fresh coriander

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 23 tablespoons of the dressing to the noodles and mix together.

Tear the aubergine into strips approximately 1cm ( One half 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.

Converted by MC_Buster.

NOTES : Soft roasted aubergine with dark sesame balsamic vinegar and
ginger.A beautiful balance of flavours.Delicious hot or cold.

Converted by MM_Buster v2.0l.