Stir-Fried Eggplant With Edamame and Noodles

Submitted by Eat Well Meal Plans

"Use any variety of beautiful summer eggplant to create this salty-sweet dish. Save some to pack for an energizing lunch the next day."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb eggplant, cut into 1 -inch cubes
• 8 ounces whole wheat spaghetti
• 2 tablespoons olive oil
• 1 small onion, sliced
• 2 teaspoons gingerroot, minced
• 2 garlic cloves, minced
• 2 cups frozen edamame, shelled, thawed
• 1⁄4 cup low sodium soy sauce
• 3 tablespoons mirin (or 2 tablespoons agave syrup and 1 tablespoon water)

directions

1. Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
2. Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
3. While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
4. Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.