Roasted Eggplant & Peanut Soba Noodles with Togarashi
Course: Main Course
Servings: 2
Author: www.iamartsy.ca
Ingredients
2Cucumbers
2Garlic cloves
2Scallions
1Lime
1Eggplant
3tbspSoy sauce reduced in sodium
1tbspSesame oil
180gSoba noodles
1/4cupPeanut butter
2tspTogarashi spice blend
Oil
Salt & pepper
Method
Instructions
Preheat the oven to 425°Bring a medium pot of salted water to a boil.
Small dice the eggplant. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Mince the garlic. Julienne the cucumbers; season with ½ the spice blend and S&P to taste.
On a lined sheet pan, toss the eggplant with a generous drizzle of oil and season with S&Arrange in a single layer.
Roast, 16 to 18 minutes, tossing halfway through cooking, until softened and lightly golden.
Add the noodles to the pot of boiling water and cook, 4 to 5 minutes or until tender. Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking.
In a medium pan, heat the a drizzle of oil and sesame oil on medium. Add the white bottoms of the scallions and garlic and cook, stirring frequently, 30 seconds to 1 minute.
Add the peanut butter, lime juice (juice the lime just before adding), soy sauce, remaining spice blend and 2 tbsp of water (double for 4 portions). Cook, 2 to 3 minutes, until thoroughly combined.
Add the cooked noodles and roasted eggplant to the pan of sauce; season with S&P to taste and toss to thoroughly combine. Divide the finished noodles and eggplant between your plates.
Top the noodles with the seasoned cucumber and lime zest (zest the lime just before adding). Garnish with the green tops of the scallions.