PASTA: Soba Noodles with Roasted Eggplant

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A nice noodle dish for a hot summer day.

Eruna

 

* Exported from MasterCook Mac *

 

Soba Noodles with Roasted Eggplant

 

Recipe By : Susan Stuck, Secrets of Low-Fat Cooking

Serving Size : 4 Preparation Time :0:00

Categories : grains, beans and pasta salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant -- (1 pound)

2 tablespoons sesame seeds

1/2 pound soba noodles -- (Japanese buckwheat)

1 teaspoon peanut oil

1 tablespoon peanut oil

2 cloves garlic -- crushed & peeled

1/2 teaspoon salt

3 1/2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 tablespoons fresh ginger -- minced

2 tablespoons brown sugar

1 1/2 teaspoons Chinese chile paste

3 cups carrots -- grated

- (about 5 carrots)

1/2 cup fresh cilantro -- chopped

1 cup cucumber -- diced

 

Makes 8 cups; about 4 servings.

 

Preheat broiler. Cut eggplant in half lengthwise. Place halves cut-side

down on a baking sheet. Broil about 4 " from the heat until skin is

blackened & flesh is very soft, 10-15 mins. Set aside to cool.

 

Meanwhile, in a sm skillet, stir sesame seeds over medium-low heat until

toasted & fragrant, about 2 mins. Transfer to a small dish to cool.

 

In a large saucepan of boiling salted water, cook noodles until al

dente, about 3 mins. Drain in a colander & rinse under cold water until

cool. Press to remove excess water, transfer to a lg bowl & toss with 1

teaspoon of oil to keep noodles from sticking.

 

With a chef's knife, mash garlic & salt into a paste. Transfer to a

small bowl & add vinegar, soy sauce, ginger, brown sugar, chile paste &

the remaining 1 tablespoon oil. Whisk until blended & set aside.

 

Peel skin from cooled eggplant & discard. Chop eggplant flesh to a

coarse puree. Add it to noodles, along with carrots, cilantro & reserved

sesame seeds. Add reserved dressing & toss until well combined. Salad

can be made ahead & stored, covered, in the refrigerator up to one day.

Bring to room temperature before serving. Garnish with diced cucumber &

serve.

 

Source: Susan Stuck, Secrets of Low-Fat Cooking

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 362 Calories; 8g Fat (17%

calories from fat); 12g Protein; 69g Carbohydrate; 0mg Cholesterol;

1053mg Sodium

Food Exchanges: 3 Starch/Bread; 3 1/2 Vegetable; 1 1/2 Fat; 1/2 Other

Carbohydrates

 

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