Roasted Eggplant Noodles With Seaweed and Tahini

1 day ago 3

Democracy Dies successful Darkness

Talk astir Asian fusion: In this dish, flame-roasted eggplant and tahini condiment travel from Middle Eastern cuisine, portion the lime-soy condiment dressing and shredded seaweed travel from the Far East. Yet it each works good together.

This look works champion connected a gas-powered stove top; spot alternate directions to roast it successful the oven successful the VARIATION, below.

From Washington caterer Vered Guttman.

Ingredients

For the noodles

2 full purple eggplants (about 2 pounds total)
1 spoon kosher salt
12 ounces dried buckwheat noodles
4 teaspoons tahini
1 clump scallions, greenish parts only, chopped, for garnish
4 tablespoons finely shredded roasted seaweed, for garnish

For the dressing

5 tablespoons caller lime juice
4 tablespoons low-sodium soy sauce
2 tablespoons airy brownish sugar
2 cloves garlic, minced
1/2 Thai chili capsicum oregon 1 tiny jalapeño pepper, seeded and chopped

Nutritional Facts

Per serving

Calories
430
Fat
5 g
Carbohydrates
88 g
Sodium
1390 mg
Protein
14 g
Fiber
12 g
Sugar
18 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington caterer Vered Guttman.

Tested by Vered Guttman.

Published December 9, 2014

|

Updated March 15, 2026

Read Entire Article