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Miso Sesame Eggplant Pasta
Dice large eggplant into medium size squares, or cut long, skinny eggplant into coins. Add grated ginger and/or chili flakes to your taste.
- 1 onion sliced thinly
- 2 medium or 1 large eggplant
- 1 tablespoon miso
- 2 tablespoons rice wine vinegar
- 1 dash soy sauce
- 1 tablespoon toasted sesame oil
- ½ tablespoon sugar or honey (optional)
- 1 package soba or spaghetti noodles
Heat 2 teaspoons oil in a skillet over medium high heat. Add onion and eggplant and stir to coat with oil. Cook for about 2 minutes then pour sauce over vegetables, reduce heat to medium low, cover pan and cook until tender. Add water as needed to keep vegetables from drying out or sticking. When eggplant is tender toss together with noodles and garnish with sesame seeds to serve.
Submitted by Sara Jones, Tucson CSA