This recipe was inspired by Yotam Ottolenghi’s soba noodles recipe with aubergines and mango.
I absolutely adore his book ‘Plenty’ and this dish is one of my favourites. At one time I wrapped the delicious sweet and sour fruit and veg filling into some rice paper sheets and the result was unsurprisingly awesome. It’s a great party snack. Easy to bring to a picnic or pack for lunch.
Ingredients (10 or more rolls)
100 mls rice vinegar
40 grams coconut sugar
1/2 tsp salt
1/4 tsp hot chili flakes
2 cloves garlic
1 table spoon toasted sesame oil
1 organic lime
60 mls rice oil
200 grams rice noodles (vermicelli)
2 aubergines (eggplant)
Coriander & thai basil
rice paper sheets
In a small saucepan heat up the rice vinegar and add the salt and coconut sugar. Stir until the sugar is dissolved completely. Turn off the heat and add garlic, chilli flakes and toasted sesame oil. Add zest and juice of one lime. (Whenever you zest lemons or limes, make sure they’re organic. Conventional limes have a wax coating) Stir well and set aside.
Cut the aubergine in cubes and sauté in a pan with some vegetable oil. When they’re golden brown, transfer it to a sieve and add some salt. Let it sit there while you cut the rest of the ingredients. The aubergine will loose some of it’s liquid.
Slice the onion in super thin half moons and cut up your mango in slices or cubes. Combine in a bowl. Add the aubergine (when cooled) and stir. Prepare the rice noodles by letting them soak in some boiled water and strain when softened. Chop up the basil and coriander and add to the mango filling.
Prepare a dish with warm water to soak the rice paper sheets in. Have a board ready to roll on. Many people use a damp kitchen towel to prevent the rice paper from sticking. I usually just roll straight on the cutting board. Everything is now set up perfectly. Soak a sheet of rice paper until soft (avoid soaking for too long for it will make the sheet super fragile) Lay out on your board. Add some noodles, filling and dressing and roll up like a spring roll. Continue until all filling is used. I usually manage to make at least 10 rolls from this recipe. Left over dressing makes a perfect dip.