Sesame Eggplant with Soba Noodles

(1 vote)

5 japanese eggplants, sliced lengthwise
in quarters
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon chili powder
1 teaspoon sugar
6 scallions, chopped
8 ounces soba noodles, boiled, drained and
rinsed

1. In a wok, bring 1 cup water to a boil. Place eggplant in a steamer, set into wok, cover, reduce heat and steam until soft, about 20 minutes. Remove from heat and let cool. Using your fingers, remove skin and shred lengthwise into long strings.

2. In a hot wok, heat oil; add garlic and stir-fry until slightly golden, about 1 minute. Add eggplant, soy sauce, chili powder, sugar, and scallions and stir-fry until heated through, about 3 minutes. Add noodles, toss to combine, and serve.

Makes 4 servings.



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