Thai Eggplant and Tomato Pasta Salad
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
  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.
Recipe by Faithful Provisions at