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!

Ingredients

  • 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

Process

  • 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
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