April 28, 2015

Brown Rice Noodles with Eggplant and Mango

Brown Rice Noodles with Eggplant and Mango

All I have to say about this:

Don’t (man)go anywhere – click for the recipe below.

PS. shoutout to my abroad roommate Roxanne who is responsible for both these chopsticks and continuously boosting my self esteem by falsely claiming I look like Nina Dobrev.


  • 1/2 cup apple cidar vinegar
  • 2 tbsp raw honey
  • 1/2 tsp salt
  • 2 garlic cloves, finely chopped
  • 1/2 jalapeno pepper
  • 1 tsp sesame oil
  • grated zest and juice of 1 lime
  • 1 eggplant
  • 1 red onion
  • 1 package brown rice noodles
  • 2 champagne mangos (or 1 large regular mango)
  • basil (for garnish)
  • cilantro (for garnish)


  1. Preheat oven to 400F.
  2. In a saucepan, warm the vinegar, honey and salt until the honey dissolves.  Remove from heat and add garlic, jalapeno, and sesame oil.  Once cooled, add the lime zest and juice.
  3. Slice eggplant in cubes and lather with olive oil, salt and pepper. Place in oven for 20 minutes.
  4. Chop red onion. Half way through eggplant cooking, add the red onion to the pan. Cook for remaining 10 minutes.
  5. Cook the noodles in boiling salt water for around 5 minutes until tender. Drain and rinse under cold water and leave to dry.
  6. Cut mango into strips.
  7. In a mixing bowl, combine noodles with dressing, eggplant, onion, mango and herbs. Let sit for a few hours for flavors to soak together.

Recipe adapted from Plenty by Yotam Ottolenghi

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