I missed recipe Friday last week because I was celebrating with my Advanced Placement photography students, who just finished their portfolios! So, anyway, it’s recipe Monday this week. This recipe is adapted from Vegetarian Times magazine and serves 2-4 people. It is originally meant to be served cooler than room temperature, but it can also be eaten right away if you prefer it hot.

Ingredients:

1/4 cup unseasoned rice vinegar
1 1/2 Tbs. sugar
1/4 teaspoon salt, plus more for seasoning
2 cloves garlic, minced
1 fresh Fresno chile, chopped
1/2 tsp. toasted sesame oil
juice of one lime
1 tsp. grated lime zest
1/2 cup sunflower oil
1 large eggplant, cut into 1/2 inch pieces
1/2 package of 8-9 oz. uncooked soba noodles
1 large, ripe mango, cut into chunks
1 small rd onion
3/4 cup fresh basil leaves
1 1/2 cups cilantro leaves, chopped

Directions:

1.Warm rice vinegar, sugar, and salt in a small saucepan until sugar dissolves, about 1 minute.
2. Remove from heat & add garlic, chile, and sesame oil. Cool, then stir in lime juice and zest.
3. Heat sunflower oil in large skillet over medium heat. Cook eggplant 6 to 8 minutes, until golden brown. Transfer to colander, sprinkle liberally with salt, and leave to drain.
4. Cook noodle according to package directions. Drain and rinse under cool water.
5. Toss noodles with dressing, eggplant, mango, onion, half of basil, and half of cilantro. Let stand 1 to 2 hours (you may also refrigerate to speed up the cooling process).
6. Add remaining basil and cilantro just before serving.