Noodles with Eggplant and Persimmon

Pasta and Pizza | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use half an onion.

Ingredients

Rice Vinegar for Sushi - 2 fl oz
Sugar - 1.1 oz
Sesame Oil - 0 fl oz
Eggplants - 2 pieces
Spanish onions - 1 head
Garlic - 1 clove
Chili Flakes - 0 oz
Lime - 1 piece
Vegetable Oil - 2 fl oz
Herbs - to taste
Salt - to taste
Soba Noodles - 3 bundles
Persimmon - 2 pieces

Step by Step guide

Step 1

Chop the garlic. Pour rice vinegar into a small saucepan, add sugar, a pinch of salt, chili flakes, and place over medium heat. After a minute, when the sugar dissolves and the mixture warms up, remove from heat, add garlic and sesame oil.

Step 2

Cut the eggplants into 1 cm cubes. Heat a large non-stick skillet over medium heat, pour in neutral vegetable oil, and sauté the eggplants for 5 minutes. During this time, the eggplants should brown. If necessary, add a bit more oil while frying. Transfer the cooked eggplants to a strainer, sprinkle with salt, and let the oil drain.

Step 3

Zest the lime and squeeze out the juice. When the rice vinegar marinade cools slightly, add the lime juice and zest.

Step 4

Cook the noodles according to the package instructions. Drain in a colander, rinse with cold water, and let the water drain. Spread the noodles on a kitchen towel to remove any excess moisture.

Step 5

Slice the red onion into thin half-rings, which can be done in a food processor. Cut the persimmon into slices. Chop the herbs.

Step 6

Combine all the ingredients: eggplants, noodles, marinade, persimmon, and herbs. Mix and serve on plates. Alternatively, let it sit for a couple of hours — during this time, the noodles will become even tastier.