Ingredients

1 medium eggplant, sliced into thin rounds
fine salt
½ x 400g packet medium-thick dried rice noodles
250g green beans, ends trimmed
2 spring onions, finely sliced
a handful of coriander leaves and tender stems, roughly chopped
FOR THE TOASTED PEANUT DRESSING
2 cloves garlic, crushed
2 teaspoons finely grated ginger
6 tablespoons fresh lime or lemon juice
4 tablespoons soy sauce (gluten-free if needed)
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1½ tablespoons pure maple syrup or raw sugar
1 long red chilli, finely chopped (de-seed for less heat if preferred)
¼ cup toasted unsalted peanuts, finely chopped
These noodles contain so many of my favourite flavours, while the charred flavour of the vegetables adds a lovely smokiness. If preparing the dressing ahead of time, leave out the chopped peanuts until right before serving, so they remain crunchy.

Instructions

1.Preheat the barbecue to a medium-high heat.
2.Sprinkle a little salt on each slice of eggplant and set aside on a large plate for 20 minutes.
3.Meanwhile, place the rice noodles into a large heatproof bowl and cover with boiling water.
4.Set aside to soften for 10-15 minutes then drain well.
5.Rinse the eggplant under cold water to remove any excess salt, then grill until tender and charred on both sides (approx. 4-5 minutes on each side).
6.Remove from the heat and set aside until cool enough to handle.
7.Slice each round into thin pieces, then transfer to a large bowl.
8.Grill the green beans, turning often until charred and tender (approx. 5-8 minutes).
9.Remove from the heat and add to the bowl with the eggplant, then add the spring onion and coriander.
10.To make the dressing combine all ingredients in a bowl and mix well to combine (if using raw sugar, mix until mostly dissolved).
11.To serve, add the noodles to the charred vegetables and pour over enough dressing to coat generously.

Recipes, food styling & photography Emma Galloway

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