Soba noodles with eggplant and mango

Ingredients

Directions

1. 1

   Heat vinegar, sugar and 1 pinch of salt. Peel garlic and chop finely. Wash and finely chop the chilli. Wash the lime, grate dry and peel the peel with a zest ripper. Halve the lime and squeeze the juice.

2. 2

   Stir sesame oil, chilli, garlic, zests and lime juice into the vinegar mixture.

3. 3

   Cook the pasta for about 4 minutes in plenty of water, drain and rinse with cold water. Wash, clean and dice the aubergine. Heat the oil in a pan. Fry the aubergine for 3-4 minutes.

4. 4

   Peel onions and cut them into thin rings. Cut the mango from the stone. Peel and chop the flesh. Mix together the pasta, mango, eggplant, onions and the vinaigrette.

5. 5

   Wash herbs, shake dry and pluck leaves from the stems. Chop basil coarsely. Arrange everything on plates and sprinkle with the herbs.