Thai Eggplant, Peanut and Rice Noodle Salad

Steps

1. Prep eggplants Preheat BBQ grill to medium-high heat (if using). Bring a large pot of salted water to the boil. Cut eggplants in half widthways, then into 1cm wedges. In a large bowl, combine eggplant and Thai eggplant marinade with a drizzle of oil. Toss to coat.
2. Cook egg In a small bowl, whisk together eggs and soy sauce. Heat a drizzle of oil in a large non-stick fry-pan on high heat. Pour 1/3 egg mixture into the pan to cover. Cook for about 1 minute, until almost set. Flip and cook a further 30 seconds. Set aside while you cook the remaining egg mixture. Slice thinly.
3. Cook eggplants Return pan to a medium-high heat with a drizzle of oil. Cook eggplant in batches, for about 1 minute each side, until golden and tender. Carefully wipe pan clean between batches. Set aside. Alternatively, cook eggplant on BBQ grill.
4. Cook noodles Place noodles in pot of boiling water. Stir well to separate strands, then cover and turn off heat. Leave for 8 minutes, until tender. Drain and rinse thoroughly under cold water, then drain again. Use kitchen scissors to cut noodles in a few places.
5. Prep veggies and finish salad Thinly slice capsicums, avocado and cucumber. Place all noodle salad ingredients in a large bowl. Toss well and season.
6. Serve noodle salad topped with eggplant and peanuts.