Thursday, November 18, 2010
Thursday, November 11, 2010
Sunday, November 7, 2010
Friday, November 5, 2010
Soba Noodles with Roasted Eggplant adapted from The Food Network/Eating Well
1 medium eggplant (1 pound)
2 tablespoons sesame seeds
8 ounces soba noodles
1 teaspoon plus 1 tablespoon peanut oil or canola oil, divided
2 cloves garlic, crushed and peeled
1/2 teaspoon salt
3 1/2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
2 tablespoons brown sugar
1 1/2 teaspoons chile-garlic sauce
3 grated carrots
1/2 cup chopped fresh cilantro
1 cup diced cucumber
1. Preheat oven to 400 degrees fahrenheit. Dice eggplant into about inch sized pieces. Toss with olive oil, salt and pepper. Roast until tender, about 20 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil for cooking pasta. Cook noodles until just tender, about 3 minutes. Drain and rinse under cold water until cool.
3. Finely dice garlic and ginger. Heat a tablespoon of olive or peanut oil in a small sauce pan. Gently brown the garlic and ginger. Add vinegar, soy sauce, brown sugar, chile-garlic sauce (or crushed red pepper flakes). Stir until blended. Remove from heat.
4. Add eggplant to the noodles, along with carrots, and the sesame seeds. Add the dressing and toss until well combined. Just before serving, garnish with diced cucumber and cilantro if desired.