0.0 0

Eggplant Noodle Salad

To maximize Chinese eggplant's texture and flavor, F&W's Kay Chun steams thin slices, then tosses them with soy sauce, vinegar, ginger, basil and just a little bit of oil.

  • Total Time:
  • Servings: 2

Related Video

More Videos
How to Make Aerated Green Apple Sorbet


  • 4 ounces glass noodles

  • 3 Chinese eggplants (1 pound), thinly sliced crosswise

  • 1 Kirby cucumber, thinly sliced

  • 2 tablespoons canola oil

  • 1 teaspoon finely grated peeled fresh ginger

  • 1/2 cup chopped basil

  • 1/4 cup soy sauce

  • 1/4 cup distilled white vinegar

  • Kosher salt

  • Freshly ground pepper


  1. In a medium saucepan of boiling water, cook the noodles until al dente, about 8 minutes. Drain, rinse under cold water until cool, then drain well. Transfer to bowls.
  2. In a steamer basket set over a pot of boiling water, steam the eggplants until tender, about 8 minutes. Transfer to a bowl. Add the cucumber, oil, ginger, basil, soy sauce and vinegar; season with salt and pepper and toss. Serve over the noodles.
Contributed By Photo © Jonathan Lovekin Published July 2014

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

You May Also Like


471820 2014-06-08 Kay Chun stir-frying|asian|pasta-and-noodles|2|fast|healthy|vegetarian|weeknight-dinner july-2014 recipes,eggplant-noodle-salad 471820