Noodles with eggplant and persimmon

Chop the garlic. Pour rice vinegar into a small saucepan, add sugar, a pinch of salt, chili pepper, and place over medium heat. After a minute, when the sugar dissolves and the mixture heats up, remove from heat, add garlic and sesame oil.

Cut the eggplants into 1 cm cubes. Heat a large non-stick pan over medium heat, pour in odorless vegetable oil, and fry the eggplants for 5 minutes. During this time, the eggplants should brown. If needed, add a little more oil while frying. Transfer the cooked eggplants to a sieve, salt them, and let the oil drain.

Remove the zest from the lime and squeeze the juice. When the rice vinegar marinade cools slightly, add the juice and zest.

Cook the noodles according to the instructions on the package. Drain in a colander, rinse with cold water, and let the water drain. Spread the noodles well on a kitchen towel to remove excess moisture.

Slice the red onion into thin half-rings, this can be done in a food processor. Cut the persimmon into slices. Chop the greens.

Combine all ingredients: eggplant, noodles, marinade, persimmon, and greens. Mix and serve on plates. Or let it sit for a couple of hours — during this time the noodles will become even tastier.