- 1 medium eggplant, (1 pound)
- 2 tablespoon sesame seeds
- 8 ounces soba noodles
- 1 teaspoon p peanut oil, or canola oil, divided
- 2 cloves garlic, crushed and peeled
- 1/2 teaspoon salt
- 3 1/2 tablespoon rice vinegar
- 2 tablespoon reduced-sodium soy sauce
- 2 tablespoon minced fresh ginger
- 2 tablespoon brown sugar
- 1 1/2 teaspoons chile-garlic sauce
- 3 cups grated carrots, (about 5 carrots)
- 1/2 cup chopped fresh cilantro
- 1 cup diced cucumber
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.
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.
- Serving: Per serving
- Calories: 371
- Carbohydrates: 66g
- Fat: 8g
- Protein: 12g
- Dietary Fiber: 7g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 757mg
- Sodium: 1124mg
- Exchanges: 3 starch, 1/2 other carbohydrate, 1 1/2 vegetable, 1 fat
- Carbohydrate Servings: 4