Soba Noodles with Eggplant, Mango & Tofu

 

This one-dish meal is light, refreshing and wonderfully flavourful. It's a great make-ahead meal, as the flavours become bolder and more vibrant with a little time. It also makes a great picnic or  pot luck dish as it's equally delicious served hot or cold.

Adapted from Plenty by Yotam Ottolenghi's.

1 tbsp. canola oil
1-2 tbsp. tamari (or soy sauce)
350 g. tofu, cut into 1/2" pieces
1 large eggplant, chopped into 1" pieces
1 mango, peeled and chopped into 1/2" pieces

270 g. buckwheat soba noodles
10-15 basil leaves, finely chopped
10-15 springs of cilantro, finely chopped

Dressing
1/2 c. rice vinegar
3 tbsp. sugar
1-2 tbsp. lime juice
2 tsp. sesame oil
1/2 tsp. salt
1 garlic clove, minced
1 red chilli, deseeded and finely diced

In the fridge, marinate the tofu pieces in tamari sauce for 30 minutes or more. Prepare the dressing by combining the rice vinegar, sugar and salt in a microwave safe dish. Heat on high for 30 seconds. Stir to dissolve the sugar and salt. (Microwave for a few more seconds if needed.) Once somewhat cool, add the lime juice, sesame oil, garlic and chilli.

Heat the oil in a large non-stick frying pan over medium heat. Using care as it will splatter, add the tofu and unabsorbed tamari to the pan. Cook, gently stirring occasionally, for about 5 minutes until the tofu is golden brown and crisp on the outside. Transfer to a plate and set aside.

Add the chopped eggplant to the pan along with 1/4 cup of water and a generous pinch of salt. Cover and cook for 5-10 minutes, until tender. Stir the eggplant every couple minutes and add more water as necessary to prevent it from sticking or burning.

While the eggplant is cooking, prepare the soba noodles according to the package's directions. Drain and place in a medium serving or mixing bowl. Add the tofu, eggplant and mango. Top with the fresh herbs and dressing. Toss gently to combine.

Mediterranean Vegetable Filo Rolls with Goat Cheese and Pesto

 

There is something very appealing about the light and crisp texture filo pastry. I find it really highlights and allows the flavours of the filling to shine through. These parcels are delicious and surprising filling. They're also healthy, stuffed with roasted vegetables and just a touch of soft goat cheese. Best of all, each roll, served on a handful of arugula leaves provides 6 servings of vegetables.

These are a great make-ahead meal. Simple bake for about 10 minutes (until they just start to crisp but not brown) before storing, so they don't dry out. Then, bake for the remaining 20 minutes immediately before serving. Leftovers are also best reheated in the oven. Just be careful not to overcook.

1 eggplant
2 sweet potatoes, peeled
2 red peppers
2 zucchini
200 g. chevre (soft goat cheese)

1 box filo pastry, thawed
2 tbsp. canola oil

Pesto
25 or more basil leaves
1/4 c. pepitas (green pumpkin seeds)
2 tbsp. olive oil
2 tbsp. water
2 tsp. lemon juice
1 garlic clove, sliced
1/2 - 1 red chili, deseeded and sliced
pinch of each salt & pepper

baby arugula leaves (about 150-200 g.)

Preheat the oven to 190 C/ 375 F. Line two baking sheets with parchment paper. Cut all the vegetables into rectangular slices, about 3-4" long and 1/2" deep and wide. Sprinkle the eggplant with salt and arrange all the vegetables on the baking sheets. Bake until tender, approximately 30 minutes, turning midway.

To prepare the pesto, combine all the ingredients in a blender or food processor. Remove one-third of the pesto and place in serving dish. Add another pinch or two of salt. This pesto will be used in the rolls, so you want it to be slightly too salty as it will season the vegetables. For the remaining two-thirds of pesto: stir in an additional 2 tablespoons of water to form a dressing and refrigerate until serving.

Place 2 sheets of filo on a clean counter or board. Brush or pat with a little oil and add one more sheet on top. Keep the remaining sheets covered with plastic wrap or a damp towel to prevent from drying out. Spread a tablespoon of pesto along one of the short sides of the filo rectangle, leaving a 2 inch border on the left and right side. Lay 1/6 of the vegetables (about 4 or 5 pieces of each) on top of the pesto. Top with 1/6 of the goat cheese. Fold in the left and right sides and roll up the bundle. Place seam side down on the baking sheet and brush lightly with oil. Repeat to create 6 rolls. Bake for approximately 30 minutes, until crisp and light golden brown, rotating the tray halfway.

Serve the rolls on a bed of arugula and allow guests to drizzle with pesto dressing at the table. (This will prevent the rolls from losing their crispness.)