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Recipe

Grilled Eggplant Noodle Bowl

Scott Phillips

Servings: 4

Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

Ingredients

  • 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 7 oz. flat, wide (pad thai) rice noodles
  • 2 scallions, sliced
  • 1/4 cup mirin
  • 3 Tbs. soy sauce
  • 1 tsp. Asian sesame oil
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh cilantro
  • 2 Tbs. chopped salted peanuts

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 35
      Fat (g): 3.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 0
      Sodium (mg): 910
      Carbohydrates (g): 53
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
  • Bring a large pot of water to a boil over high heat.
  • Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
  • Cook the rice noodles according to package directions until tender.
  • Meanwhile, chop the eggplant into 1/2-inch pieces, and combine with the scallions in a large bowl.
  • In a small bowl, whisk together the mirin, soy sauce, sesame oil, and 1/4 cup warm water.
  • Drain the noodles, rinse under cold running water, drain again, and add to the eggplant. Toss with the sauce, mint, and cilantro. Sprinkle with the peanuts and serve

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