Sesame, Eggplant and Noodle Salad

Soft noodles + roasted eggplant in a sweet chilli-spiked sauce.

I bet if you asked anyone who came to our place for lunch in the 90s, they would remember this dish. I rediscovered it some years ago after searching through my messy and huge unfiled random recipe file.  I’m not sure if I should say ’embarrassingly’ or rather just ‘ironically’, this outstanding recipe came from a Kikkoman ad in a magazine – I think it must have been my first foray into ‘Asian’ cooking long, long ago. But guess what’s back on the menu now? 

 

kikkoman

 

Sesame, Eggplant and Noodle Salad
Votes: 2
Rating: 3.5
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Rate this recipe!
Print Recipe
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Sesame, Eggplant and Noodle Salad
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Units:
Instructions
  1. Combine all the dressing ingredients, stirring well to dissolve the sugar.
  2. Slice the eggplant into 1 cm slices. Line a large baking tray with aluminium foil.
  3. Brush the eggplant with the dressing on both sides. Cook under the grill (broiler) for about 10 minutes, basting often and turning when golden. Remove, cut into halves or thirds and toss with the remaining dressing.
  4. In the mean time, cook the noodles according to packet instructions. Drain, rinse and drain well.
  5. Toss the noodles, green spring onions and sesame with the eggplant. Garnish with green onion and sliced red chilli if desired.

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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#thebakefeed #lifeandthyme #f52community #comfortfood #f52grams #mondaymorningcookingclub #bakingathome #mmccrecipe #dessert #desserttime #dessertlover #cheesecake #cheeseaddict #cheeseaddiction #dessert #dessertitime
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