Salad with buckwheat noodles, baked eggplants and plums

6 servings

45 minutes

This Chinese salad with buckwheat noodles, roasted eggplants, and plums is a true masterpiece of flavor contrasts. Its roots lie in the philosophy of Eastern cuisine, where the harmony of sweet, salty, sour, and spicy plays a key role. Tender roasted eggplants soak up the aroma of sesame oil while juicy plums add a light fruity freshness. Buckwheat noodles absorb a rich sauce made from lime, rice vinegar, and soy sauce, creating a deep and layered taste. Chili pepper adds a spicy note while basil and cilantro refresh the dish with their aromatic spices. This salad works well as a standalone dish or as a side to Asian meals, surprising with its deep and rich flavor.

Energy value per serving

• Calories: 332.3
• Proteins: 11.1g
• Fats: 14.4g
• Carbohydrates: 40.3g

Ingredients

• Eggplants: 2 pc
• Salt: to taste
• Vegetable oil: 0.3 glass
• Buckwheat noodles: 270 g
• Sesame oil: 1 tbsp
• Firm tofu: 180 g
• Soy sauce: 1 tbsp
• Chili pepper: 1 pc
• Plums: 2 pc
• Basil: 70 g
• Coriander leaves: 70 g
• Green onions: 2 bunch
• Rice vinegar: 0.3 glass
• Lime juice: 2 tbsp
• Lime zest: 2 tbsp
• Finely chopped garlic: 1 clove

Cooking steps

1. Preheat the oven to 200°C. Cover the baking tray with foil. Place the eggplants in a large bowl, season with salt and pepper, drizzle with oil, and mix well.

   Required ingredients:

   • Eggplants: 2 pieces
   • Salt:  to taste
   • Vegetable oil: 0.3 glass

2. Spread evenly on a baking sheet and bake for 20 minutes or until the eggplants are soft and brown at the edges. They may seem dry on one side. Remove the baking sheet from the oven and carefully wrap the eggplants in foil in the shape of an envelope, where they will become even softer from the steam. Set aside to cool.

   Required ingredients:

   • Eggplants: 2 pieces

3. Meanwhile, boil the buckwheat noodles. Once ready, drain the water and return to the pot. Mix with sesame oil.

   Required ingredients:

   • Buckwheat noodles: 270 g
   • Sesame oil: 1 tablespoon

4. Heat a large deep pan over high heat. Add sunflower oil and tofu. Cook for 30 seconds until the cheese turns golden. Pour in 1 teaspoon of soy sauce and mix. Then remove from heat and add noodles. Mix with eggplants, chili peppers, plums, and herbs if serving immediately. If not – add only half of the herbs.

   Required ingredients:

   • Vegetable oil: 0.3 glass
   • Firm tofu: 180 g
   • Soy sauce: 1 tablespoon
   • Eggplants: 2 pieces
   • Chili pepper: 1 piece
   • Plums: 2 pieces
   • Basil: 70 g
   • Coriander leaves: 70 g
   • Green onions: 2 bunchs

5. In a small bowl, mix rice vinegar, remaining soy sauce, salt to taste, lime juice and zest, and garlic. Pour the resulting sauce over the salad and serve.

   Required ingredients:

   • Rice vinegar: 0.3 glass
   • Soy sauce: 1 tablespoon
   • Salt:  to taste
   • Lime juice: 2 tablespoons
   • Lime zest: 2 tablespoons
   • Finely chopped garlic: 1 clove