Eggplant Noodle Salad
© Jonathan Lovekin

Eggplant Noodle Salad

  • TOTAL TIME: 20 MIN
  • SERVINGS: 2

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.

Ingredients

  1. 4 ounces glass noodles
  2. 3 Chinese eggplants (1 pound), thinly sliced crosswise
  3. 1 Kirby cucumber, thinly sliced
  4. 2 tablespoons canola oil
  5. 1 teaspoon finely grated peeled fresh ginger
  6. 1/2 cup chopped basil
  7. 1/4 cup soy sauce
  8. 1/4 cup distilled white vinegar
  9. Kosher salt
  10. 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.

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