Every time we make a recipe from Ottolenghi’s cookbook ‘Plenty’, we are thrilled with how it turns out. The rich smokiness of the eggplant and tofu, the spicy sweet tang of the dressing, and the hearty noodles, all combine to make this a satisfying meal. We made this recipe and packed it up for a week of lunches (it seems to get better as it sits). This is also going to be our go-to recipe for potlucks and brunches.
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