Ottolenghi Soba Noodles

INGREDIENTS

• 1/2 cup / 120 ml brown rice vinegar
• scant 1/3 cup / 1.5 oz / 40 g fine-grain natural cane sugar or brown sugar
• 1/2 teaspoon fine grain sea salt
• 2 garlic cloves, peeled and crushed
• 1/4 teaspoon red pepper flakes or 1/2 fresh red chile, minced
• 1 teaspoon toasted sesame oil
• grated zest and juice of one lime
• 1/3 cup / 80 ml sunflower oil or olive oil
• 1 medium eggplant/aubergine 3/4 lb / 12 oz, cut into 1/2-inch / 1cm chunks
• 8 ounces / 225g dried soba noodles
• 1 large ripe mango, cut into small chunks
• 8 ounces grilled or pan-fried tofu, cut into tiny cubes
• 1/2 medium red onion, very thinly sliced
• a handful of basil leaves, slivered
• a handful of fresh cilantro / coriander, chopped