Thai-Inspired Eggplant Noodles

I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!


  • 1 lb spaghetti
  • 2 medium to large eggplants peeled and cut in small cubes
  • 2 T olive oil
  • 2 T toasted sesame oil
  • 4 cloves garlic, minced
  • 1 T fresh ginger, minced or 1.5 tsp powdered ginger 
  • 1 red pepper, diced
  • 2 cups veggie or faux chicken broth
  • 4 T soy sauce
  • 3 T balsamic vinegar
  • 2 T brown sugar
  • 2 tsp sriracha
  • 1 T cornstarch
  • 1 cup roasted peanuts, coarsely chopped, if desired
  • Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired
  • Chopped scallions, if desired
  • Diced fresh avocado if desired


  • Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil
  • Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves
  • Add eggplant and fold to coat
  • Bring to a simmer and cook covered until eggplant is soft
  • Prepare pasta per directions, then drizzle with the rest of the sesame oil
  • Whisk the cornstarch into the remaining .5 cup of broth and add to the pan
  • Continue to simmer and stir until it thickens
  • Reduce heat and cook 5-10 more minutes to allow taste to develop
  • Gently toss with the pasta
  • Add tofu, peanuts, scallions, and avocado to taste and serve

Oh How I Love Thee, Alligator Pear!

I have a confession. You might want to sit down for this one.

I don’t think I ever ate avocado before I was an adult.

I know! RIGHT?!?!

Now, if you are good at geography, and I tell you that I was born and raised in Indiana, you’ll probably understand this immediately. Even as recently as the 70s (yes, it’s not that recent, but in the grand scheme…), food transportation was not all it is today and it was rather expensive to get items in the middle of the country that were only grown on the edges. So, I pretty much thought that catfish was seafood, never had an avocado or guava, and believed a mango was a green pepper.

And then, some time after I started college, avocado happened. I think I liked it immediately, but I wasn’t head over heels. And then, over time, as I started to realize all the ways it could be served (besides the usual guacamole or pico de gallo), I became more and more of a fan. And, as a vegan, avocado quickly became my replacement for a creamy sandwich spread when mayo was out.

So, besides the fact that it has buttery deliciousness, pairs well with savory or sweet, and can be fashioned into spread or eaten in chunks, what’s so great about the avocado? It’s good for you!

Avocado can help you control your cholesterol. While high in fat, the monosaturated nature of the fat helps to increase HDL cholesterol (the good stuff), while decreasing LDL (the bad stuff).

Avocados are a great source of potassium (1 avocado is around 2 bananas worth of potassium). Potassium has been correlated with lower stroke risk, lower blood pressure, and healthier bones and muscles.

Antioxidants are also strongly present in the avocado. The particular antioxidants that are in avocados are good for maintenance of vision as you age, and may even improve eyesight. Avocado antioxidants have also been associated with reduced cancer risk.

1/4th of an avocado can provide almost 10% of your daily fiber requirement; over 5% of your vitamin C, B6, and E; and 7.5% of folic acid.

I could go on, but I think I’ve made my point. This would normally be where I would insert a good picture of a sandwich with avocado on it. And, I did make one. But then I accidentally ate it instead of taking a picture. Trust me, it looked good.

Now, go eat an avocado.