Buckwheat Linguine with Aubergine and Mango

 Buckwheat Linguine with Aubergine and Mango

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes


  • 250g buckwheat linguine
  • 120ml white wine vinegar
  • 40g caster sugar
  • Pinch of salt
  • 2 garlic cloves, crushed
  • ½ red chilli, finely chopped
  • 1 teaspoon sesame oil
  • 1 lime, juice and zest
  • 220ml sunflower oil
  • 2 aubergines, cut into cubes
  • 1 large mango, cut into cubes
  • Small handful of Thai basil, chopped
  • Small handful of coriander leaves, chopped
  • ½ red onion, thinly sliced


  1. In a small saucepan gently warm vinegar, sugar and salt, until the sugar dissolves.
  2. Remove the sauce from heat and add garlic, chilli and sesame oil. Set aside and allow to cool, then add the lime juice and zest.
  3. In a large pan heat up the sunflower oil and shallow-fry the aubergine in a few batches, until golden brown. Place the aubergine in a colander, sprinkle with salt and allow to drain.
  4. Cook the pasta according to packet instructions. Shake off access water and place pasta in a large mixing bowl.
  5. Toss pasta, with the sauce, mango cubes and aubergines. Add the onion slices and herbs and mix quickly.
  6. Leave for flavors to intermingle with each other for about an hour then serve piled in big bowls.

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