Soba with Eggplant and Mango


I had two fantastic runs this weekend.  First up: 10 miles on a beautiful path with Mike and Ellie.

I woke up kind of dreading the run and I was in a pretty crabby mood, but about 3 miles in everything was good again. It was warm, my legs felt good, and it was nice to be able to run and chat with Mike (who pushed Ellie in the stroller – she loved it too!)
Afterwards we stopped at 7-11 and nothing sounded better than chocolate milk.  I guess that whole “refuel with chocolate milk” marketing thing worked on me.  It was divine.

Sunday morning there was a 5K in Golden Gate Park. It was same course as a month or two ago (when I ran 21:56), so I was curious how it would go with kind of tired legs. The weather was perfect for running (as usual) and I felt nice an relaxed the whole race. I ended up snagging a fifth place finish in 21:08, my second fastest 5K ever. I definitely didn’t see that one coming.

I also finally got to meet Kristine, who totally killed it in her first 5K!

Sunday night I wasn’t really in the mood to cook, but this recipe sounded too good to pass up, and it ended up being pretty easy. I used regular eggplants, but next time I might switch to Japanese eggplants because they have thinner skin.

This recipe made plenty for both dinner and lunch the next day, and the mix of flavors was awesome: sour lime, smoky eggplant, sweet mango, and earthy soba. I added a chopped habanero pepper, but you can leave it out if you’re don’t want it super spicy.

Soba with Eggplant and Mango

Ingredients

    Dressing
  • 1 habanero, finely minced (if you like things super spicy)
  • 1 clove garlic, finely minced
  • 1 Tbsp agave
  • 1 Tbsp rice vinegar
  • pinch salt
  • zest and juice of one lime
  • Noodles
  • 9 ounces soba noodles, cooked in salted water, rinsed well, and drained
  • 1 lb extra firm tofu, pressed and drained then cut into 1/2" cubes
  • 3 Tbsp canola oil
  • 2 eggplants, cut into 3/4" cubes
  • 1/4 red onion, very thinly sliced
  • 1 mango, peeled and cut into thin strips
  • 1 cup mixed fresh basil, cilantro, and mint, chopped

Instructions

  1. To make the dressing, whisk all ingredients together and set aside.
  2. Heat one tablespoon of the oil in a skillet and add the tofu. Cook until firm and golden on all sides. Remove and set aside.
  3. Heat the remaining oil and add the eggplant. Cook, stirring often, until the eggplant is very soft and browned in places.
  4. Place in a large bowl and add the mango, red onion, noodles, and half the herbs.
  5. Stir in the dressing and mix well. Sprinkle with remaining herbs before serving.
http://catesworldkitchen.com/2012/01/soba-with-eggplant-and-mango/

(adapted from Plenty by Yotam Ottolenghi)

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8 comments to Soba with Eggplant and Mango

  • CONGRATS on that 5th place finish! :) That recipe sounds so delicious!

  • Your runs are on fire right now! Another killer 5k on the books :) And I really do love drinking choc milk after runs – it tastes SO good!

  • Jaén

    That’s a pretty bowl! Good work. Muy bien!

  • Hahahaha…I have this on the menu for tomorrow night. Glad to see you liked it!

  • Hello! I stumbled across your blogs a few months ago. You were still pregnant with your baby girl then. Just wanted to share that I check your blog almost everyday and love to see your recipes. You’re so healthy and very creative…its inspiring for me. Makes me want to get out there and RUN lol!

  • It was a really perfect weekend for running!

  • Hi Cate! I love your blog and your recipes! I read them, and then store them away thinking I’ll try one, but haven’t gotten off my bum quite yet. Question: Where is that path that you ran your 10 miles on? I used to live in SF and didn’t have a car, so I’ll I did was run laps and laps around Golden Gate Park (not the worst place to run though). Since my brother lives up there now, I’m looking for new places to explore!

  • Cate

    It’s called Sawyer Camp Trail and it’s great! It’s right off 280 in Millbrae (or you can park at the other end in San Mateo)

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