Thai Eggplant, Peanut and Rice Noodle Salad

Steps

1. Prep eggplant and egg 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 eggplant and marinade with a drizzle of oil and toss to coat.
2. Cook egg In a small bowl, whisk together egg and soy sauce. Heat a drizzle of oil in a large fry-pan on high heat and pour in egg to cover pan. Cook for about 1 minute until almost set, flip and cook a further 30 seconds. Set aside to cool before slicing thinly.
3. Cook eggplant Return pan to a medium-high heat with a drizzle of oil and cook eggplant, in batches, for about 1 minute each side, until golden and tender. Set aside. Alternatively, cook eggplant on BBQ grill for about 1 minute each side, until tender and golden.
4. Cook noodles Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain and rinse thoroughly under a cold tap, drain again. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
5. Prep veggies and finish salad Thinly slice capsicum, avocado and cucumber. Place all salad ingredients in a large bowl with cooked noodles and nuoc cham. Toss well and season to taste.
6. Serve noodle salad topped with eggplant and sprinkle with peanuts.