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.