Thai Eggplant, Peanut & Rice Noodle Salad

Steps

1. Marinade eggplant Preheat BBQ grill to medium-high (if using). Bring a large pot of salted water to the boil. Cut eggplant in half widthways then into 1cm wedges. Place in a bowl with sweet soy dressing, sesame oil, sesame seeds and a pinch of salt. Toss well and set aside.
2. Cook omelette Heat a drizzle of oil in a large fry-pan on high heat. In a bowl, whisk egg with soy sauce. Cook egg mixture 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. Alternatively, use the BBQ.
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 well and rinse thoroughly under a cold tap. Drain well and use kitchen scissors to cut noodles in a few places to make them easier to eat.
5. Make salad Thinly slice capsicum, avocado and cucumber. Place in a bowl with Thai basil, mint, omelette slices, cooked noodles and nuoc cham. Toss well and season.
6. Serve salad topped with eggplant and peanuts.