Sesame Eggplant with Soba Noodles
5 japanese eggplants, sliced lengthwise
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.
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
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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