Wednesday, 28 September 2022 / Topics:
- Serves 4
- Difficulty simple
Ingredients: (Serves 4)
2 medium eggplants, halved and flesh scored
1 tablespoon olive oil
pinch of salt
2 punnets baby cucumbers (cukes)
1 garlic clove, finely grated
½ teaspoon caster sugar
1 tablespoon reduced-salt soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 long red chilli, finely sliced
2 spring onions, finely sliced
90g soba noodles
½ bunch of coriander, leaves picked
½ bunch of mint, leaves picked
For the satay sauce:
½ cup coconut milk
⅓ cup crunchy peanut butter
1 tablespoon reduced-salt soy sauce
1 tablespoon brown sugar
juice of 1 lime
2 tablespoons roasted peanuts, roughly chopped
Method:
1. Preheat oven to 200°C (fan-forced). Place eggplant halves flesh side up on lined baking tray, drizzle with oil and season with a pinch of salt. Roast in oven for 25-30 minutes or until golden brown and tender.
2. Meanwhile, smash cucumbers with something heavy until they burst open. Cut on the diagonal into bite-sized pieces and place in a small bowl. Sprinkle with a good pinch of sea salt and set aside for 10 minutes to draw out moisture. In a separate bowl, combine garlic, caster sugar, soy sauce, rice wine vinegar, sesame oil, chilli and spring onions. Strain cukes, add to dressing bowl and toss until well combined.
3. Bring a medium saucepan of water to the boil. Boil soba noodles for 2-3 minutes or until tender. Drain well and toss through smacked cukes with coriander and mint.
4. For satay sauce, combine coconut milk, peanut butter, soy sauce and brown sugar in a small saucepan over medium heat. Simmer for 3-4 minutes or until thickened. Remove from heat and stir through lime juice.
5. Divide smashed cuke & soba noodle salad between four serving bowls. Arrange eggplant on top and generously spoon over satay sauce. Garnish with roasted peanuts.
- Energy 2235kJ
- Protein 18.3g
- Total Fat 38.2g
- Sat Fat 10.8g
- Total Carb 27.5g
- Sugar 10.4g
- Sodium 430mg
- Fibre 5.1g
