Thai Eggplant and Tomato Pasta Salad

Looking for eggplant recipes? This recipe for Thai Eggplant and Tomato Pasta was sent to me by my friend Jennifer. She was encouraging me to give eggplant another try.

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This is really tasty, and I’m glad I did give this recipe a try!

If you’re trying new recipes, and trying out foods that might be new to you and your family, such as eggplant, I encourage you to try at least two recipes before deciding if you are going to make that food a part of your family’s menu. Different flavors, textures, and cooking methods can make some vegetables taste entirely different. If you don’t like something prepared one way, that doesn’t mean you won’t like it if it were prepared differently.

TIP: You can freeze the ginger root and use it later.

Thai Eggplant and Tomato Pasta Salad

 

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Ingredients

For the 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)

For the Marinade:

• 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

Instructions

1. Preheat oven to 450 degrees.
2. Toss the eggplant with oil, spread on a large baking sheet, and roast in oven for 25 minutes, stirring every 10 minutes.
3. Meanwhile place tomatoes, cucumbers, peppersm and scallions aside in a bowl.
4. Whisk all marinade ingredients together in a bowl.
5. When eggplant is finished roasting, toss with marinade in a bowl, and set aside to cool. Allow to set for at least one hour.
6. Just before serving, toss with noodles and other vegetables.
7. Serve at room temperature with roasted peanuts or cashews and mung sprouts.

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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.