2 tsp sesame oil
2 tbs rice vinegar
2 tbs tamari (or soy sauce)
1 Lebanese eggplant, cut in 2cm slices on diagonal 150g Soba noodles
50g edamame, defrosted
1⁄2 spring onion, nely sliced on diagonal
1⁄2 tsp black sesame seeds
1⁄2 tsp pickled ginger (optional)
1. Combine oil, vinegar and tamari to make dressing.
2. Preheat chargrill or griddle pan over high heat. Brush eggplant with dressing and grill for a few minutes each side, brushing again before turning.
3. Bring a saucepan of salted water to the boil. Add noodles and cook for 1-2 minutes, or just cooked. Drain noodles and refresh in cold water, then drain again.
4. Toss with eggplant, edamame and dressing. Scatter over spring onion, sesame seeds and pickled ginger (optional) to serve.
Per Serve, Energy: 1529.1kj, Fat: 27.3g (Sat: 4.6g), Carbs: 3.7g