Eggplant (Aubergine) Noodle Salad

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.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• Pasta

• 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

• Marinade

• 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.