Sesame-Tahini Eggplant Noodle Toss

Ingredients

• eggplants2 medium
• udon noodles10 oz
• tahini1/4 cup
• soy sauce2 tbsp
• rice vinegar1 tbsp
• sesame oil1 tbsp
• maple syrup1 tbsp
• garlic, grated2 cloves
• red chili paste1 tsp
• scallions, sliced3
• roasted peanuts, chopped1/4 cup

Method

1. 1Heat the oven to 425°F and cut the eggplants into thick wedges.
2. 2Toss the eggplant with a little oil and roast until deeply browned and tender.
3. 3Cook the udon noodles according to package directions, then drain well.
4. 4Whisk tahini, soy sauce, rice vinegar, sesame oil, maple syrup, garlic, chili paste, and a few tablespoons of hot water into a smooth sauce.
5. 5Toss the noodles with the sauce and fold in the roasted eggplant.
6. 6Serve topped with scallions and chopped peanuts.

Tips

• Add the hot water gradually so the sauce turns creamy rather than too thin.
• Roast the eggplant until the edges caramelize for the best texture.

Nutrition