Eggplant (Aubergine) Noodle Salad
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Pasta
- 453.59 453.59 g linguine or 453.59 g other pastas
- 1 large eggplant
- 1 head broccoli, cut into bite-size pieces
- 2 large carrots, sliced into bite-size chunks
- 236.59 ml snow peas, cut in half
- 59.14 ml toasted sesame seeds
-
Marinade
- 103.53 ml dark sesame oil
- 103.53 ml soy sauce
- 44.37 ml balsamic vinegar
- 14.78-19.71 ml sugar
- 4.92 ml salt
- 14.79 ml hot pepper oil
- 2-3 thinly sliced scallions
- 44.37 ml cilantro, chopped
- 14.79 ml fresh gingerroot, peeled and minced
- 1 garlic clove, finely chopped
directions
- 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.
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