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Drunken Roasted Eggplant & Ramen Noodle Salad

Give your meat-free meal a lift with this delicious noodle salad that combines salty, sweet and sour flavours.

Drunken Roasted Eggplant & Ramen Noodle Salad

Serves 4

1 large eggplant, quartered, thickly sliced

1 tbsp olive oil

2 tsp black and white sesame seeds

180g ramen noodles

¼ cup oyster sauce

1 tbsp Chinese black vinegar

1 tbsp thick sweet soy sauce

1 tsp finely grated ginger

1 long red chilli, thinly sliced diagonally

2 purple Asian shallots, thinly sliced

1 carrot, cut into matchsticks

½ cup coriander leaves

½ cup Vietnamese mint leaves

Preheat oven to 200°C.

Arrange eggplant on a baking tray. Drizzle with oil. Roast, turning occasionally, for 20 minutes or until tender. Remove from oven, sprinkle with sesame seeds.

Cook noodles in a large saucepan of boiling water for 4-5 minutes or until tender. Drain well.

Combine oyster sauce, vinegar, soy sauce and ginger in a small bowl.

Combine eggplant, noodles, oyster sauce mixture, chilli, shallots, carrot, coriander and mint leaves in a large bowl. Toss to combine.

Divide among serving plates. Serve.

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