Roasted eggplant makes a creamy sauce that coats pasta quite nicely. Soba (Japanese buckwheat noodles) add a lovely nutty flavor to the dish, but you can also use linguine.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Cut eggplant in half lengthwise. Place the halves cut-side down on a baking sheet. Broil about 4 inches from the heat until the skin is blackened and the flesh is very soft, 10 to 15 minutes. Set aside to cool.

    Advertisement
  • Meanwhile, bring a large pot of lightly salted water to a boil for cooking pasta. Stir sesame seeds in a small skillet over medium-low heat until toasted and fragrant, about 2 minutes. Transfer to a small dish to cool.

  • Cook noodles until just tender, about 3 minutes. Drain and rinse under cold water until cool. Press to remove excess water, transfer to a large bowl and toss with 1 teaspoon oil to keep them from sticking.

  • With a chef's knife, mash garlic and salt into a paste. Transfer to a small bowl and add vinegar, soy sauce, ginger, brown sugar, chile-garlic sauce and the remaining 1 tablespoon oil. Whisk until blended.

  • Peel the cooled eggplant and discard the skin. Chop the eggplant flesh to a coarse puree. Add it to the noodles, along with carrots, cilantro and the sesame seeds. Add the dressing and toss until well combined. Just before serving, garnish with diced cucumber.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.

Soba (Japanese buckwheat noodles) add a lovely nutty flavor to the dish, but you can also use linguine.

Nutrition Facts

354.2 calories; protein 11.6g 23% DV; carbohydrates 66.5g 21% DV; exchange other carbs 4.5; dietary fiber 6.2g 25% DV; sugars 14.3g; fat 7.8g 12% DV; saturated fat 1.3g 6% DV; cholesterolmg; vitamin a iu 12923.8IU 259% DV; vitamin c 9.2mg 15% DV; folate 84.1mcg 21% DV; calcium 109.8mg 11% DV; iron 3mg 17% DV; magnesium 103.6mg 37% DV; potassium 756.2mg 21% DV; sodium 1124mg 45% DV; thiamin 0.4mg 42% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2014
Delicious! This was so yummy and a very pretty summer dish. Would be a great side dish for a bbq party but also made a great meatless dinner for me and my husband. I did a few things differently but for the most part followed the recipe exactly and it came out so well. Rather than broil the eggplant I sliced it vertically into 1-inch thick slices brushed with olive oil and then grilled them about 4 mins on each side. I didn't want to turn on the oven in the dead of summer! I then cubed them and tossed into the dish. I used a little less of the garlic chili paste (I used Sambal Olek) because I knew it would make it too hot for my palate. It still had a wonderful kick and the flavors were awesome. I also subbed thinly sliced green onions for cilantro and powdered ginger for the fresh -- just because that's what we had. It is a new favorite in our house and I can't wait to make it again!! Read More
Rating: 5 stars
10/30/2011
I made this for my sister when she was visiting and she commented that this was the best noodle dish she'd ever had. I have to agree it is very flavorful. Read More
Rating: 5 stars
10/30/2011
One of the best noodle dishes I have ever had! My sister made it for me and then I made it for my family. We did add a little purple cabbage for crunch. Yummy! Read More
Advertisement
Rating: 5 stars
10/30/2011
This was great and went over really well with my whole family. The first time I used it I grated the carrot which was the most time consuming part. The second time I didn't want to spend the time grating carrots and couldn't find them pre-grated so I left them out and it was still great. I did add a bit more eggplant. I didn't use all of the "sauce" and saved it for dressing. (I put carrots in a side salad and used the extra dressing on it.) Read More
Rating: 5 stars
10/29/2011
Delicious! I made this for my adult family and it was an instant favorite. The only changes were I cubed the unpeeled eggplant drizzled it with olive oil and roasted it and used it that way. Easier and delicious. I also substituted sesame oil just because I love it. I've made it twice since and everyone feels the same way I do it just couldn't be better. Read More