Thai Eggplant, Peanut and Rice Noodle Salad

Steps

1. Preheat BBQ grill to medium-high heat (if using). Bring a large pot of salted water to the boil. Cut eggplant in half widthways then into 1cm wedges. In a large bowl, combine brown sugar, soy sauce, sesame oil and salt. Add eggplant and turn to coat. Sprinkle with sesame seeds and toss to coat. Set aside. Whisk egg with soy sauce in a small bowl.
2. Heat a drizzle of oil in a large fry-pan on high heat and pour in egg mix to cover pan. Cook for about 1 minute, until almost set, then flip and cook a further 30 seconds. Set aside to cool before slicing thinly.
3. Return same pan to a medium-high heat with a drizzle of oil and cook eggplant, in batches if needed, for about 1 minute each side, until golden and tender. Set aside.
4. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain well and rinse thoroughly under a cold tap. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
5. Thinly slice capsicum, avocado and cucumber and chop herbs. Place all salad ingredients in a large bowl with cooked noodles and veggie nuoc cham. Toss well and season to taste.
6. To serve, pile rice noodle salad into bowls or plates, top with Thai eggplant and sprinkle with peanuts.