Prep 1 hr
Cook 1 hr
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.
- 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
- Roast the eggplant in a 400 degree oven for 30-40 minutes, or until very soft.
- Allow it to cool, then remove the meat from the skin and shred the eggplant into bite-size pieces.
- While the eggplant is roasting, combine the marinade ingredients.
- Pour half the marinade over the eggplant and allow it to marinate for at least 15 minutes, and up to 6 hours.
- Boil water for the pasta, then blanch the vegetables briefly in the boiling water.
- Cook, drain, and rinse the pasta.
- Pour the remaining marinade over the pasta and toss well.
- Top with the marinated eggplant and blanched vegetables and refrigerate until the noodles are completely cooled.
- Just before serving, top with the toasted sesame seeds.