Eggplant (Aubergine) Noodle Salad |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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At Greens restaurant in San Francisco, this is served as a side dish. However, I love it so much that it usually becomes the main dish. The eggplant is a must, but the other vegetables are just a suggestion; I use whatever I have around. Ingredients:
1 lb spaghetti or 1 lb linguine or 1 lb other pastas |
1 large eggplant |
1 head broccoli, cut into bite-size pieces |
2 large carrots, sliced into bite-size chunks |
1 cup snow peas, cut in half |
1/4 cup toasted sesame seeds |
7 tablespoons dark sesame oil |
7 tablespoons soy sauce |
3 tablespoons balsamic vinegar |
3 -4 teaspoons sugar |
1 teaspoon salt |
1 tablespoon hot pepper oil |
2 -3 thinly sliced scallions |
3 tablespoons cilantro, chopped |
1 tablespoon fresh gingerroot, peeled and minced |
1 garlic clove, finely chopped |
Directions:
1. Roast the eggplant in a 400 degree oven for 30-40 minutes, or until very soft.
2. Allow it to cool, then remove the meat from the skin and shred the eggplant into bite-size pieces.
3. While the eggplant is roasting, combine the marinade ingredients.
4. Pour half the marinade over the eggplant and allow it to marinate for at least 15 minutes, and up to 6 hours.
5. Boil water for the pasta, then blanch the vegetables briefly in the boiling water.
6. Cook, drain, and rinse the pasta.
7. Pour the remaining marinade over the pasta and toss well.
8. Top with the marinated eggplant and blanched vegetables and refrigerate until the noodles are completely cooled.
9. Just before serving, top with the toasted sesame seeds.
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