Chinese Noodle Salad With Roasted Eggplant

Name: Chinese Noodle Salad With Roasted Eggplant
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 3 Tbsps balsamic vinegar; 1 Tb red pepper oil; 1 medium carrot, peeled and julienned; 3 Tbsps cilantro, chopped; 1 leave Cilantro; 1 Tbsp fresh ginger root, peeled and minced; 1 clove garlic, minced; 454 grams firm, shiny Japanese or Chinese eggplants; 7 Tbsps low-sodium soy sauce (or tamari); 227 grams mung bean sprouts; 3 teaspoons salt; 8 x scallions, thinly sliced into rounds; 7 Tbsps toasted sesame oil; 3 Tbsps sesame seeds, toasted in a skillet until lightly colored; 4 servings Reserved dressing; 237 milliliters snow peas, strings removed; 3 Tbsps sugar

Chinese Noodle Salad With Roasted Eggplant might be just the main course you are searching for. One serving contains 683 calories, 21g of protein, and 45g of fat. This recipe serves 4. This recipe covers 55% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, sesame seeds, sugar, and a few other things to make it today. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a gluten free and dairy free diet.