Thai Eggplant and Tomato Pasta Salad
- 5 cups peeled, cubed eggplant (1 large, or 2 medium Japanese)
- 2 tablespoons vegetable oil
- 2 tomatoes, halved, cored and cut into thin slices
- ½ large cucumber, peeled, halved, seeded and cut into crescents
- 1 small yellow or red bell pepper, thinly sliced
- 2 scallions, sliced on the diagonal
- 1 lb wheat pasta, udon or soba noodles, cooked
- Dry roasted peanuts, chopped (for garnish)
- ¼ cup fresh lime juice
- 1 tablespoon freshly grated lime peel
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons grated fresh ginger root
- 2 tablespoons soy sauce or fish sauce
- 1-2 tablespoons fresh mint, chopped
- ¼ cup fresh Thai basil, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons fresh green chiles, minced
- Preheat oven to 450 degrees.
- Toss the eggplant with oil, spread on a large baking sheet, and roast in oven for 25 minutes, stirring every 10 minutes.
- Meanwhile place tomatoes, cucumbers, peppersm and scallions aside in a bowl.
- Whisk all marinade ingredients together in a bowl.
- When eggplant is finished roasting, toss with marinade in a bowl, and set aside to cool. Allow to set for at least one hour.
- Just before serving, toss with noodles and other vegetables.
- Serve at room temperature with roasted peanuts or cashews and mung sprouts.
Recipe by Faithful Provisions at https://faithfulprovisions.com/thai-eggplant-and-tomato-pasta-salad/
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