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Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: about 1 1/2 cups)
Rice vinegar is mild and slightly sweet, so it's a good choice to pair with salty soy sauce in this Asian-style vinaigrette. Eggplant easily absorbs large quantities of oil. Salt it before cooking, and use a ridged grill pan to reduce the oil. Serve this salad warm or at room temperature with fish or chicken.

Ingredients

  • 1 pound Japanese eggplant, cut in half lengthwise
  • 1 teaspoon kosher salt
  • 1 cup green beans, trimmed
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon honey
  • 1 teaspoon dark sesame oil
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 mild red or green chile pepper, seeded and minced (such as Fresno)
  • Cooking spray
  • 1 cup (1/2-inch-thick) slices Walla Walla or other sweet onion
  • 2 1/2 cups chopped bok choy stalks and leaves
  • 2 cups hot cooked wide lo mein noodles (about 4 ounces uncooked)
  • 1 green onion, cut diagonally into (1-inch) pieces
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chopped fresh cilantro

Nutrition Information

  • calories 197
  • caloriesfromfat 12 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 1.1 g
  • protein 7.5 g
  • carbohydrate 38.8 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 334 mg
  • calcium 86 mg

How to Make It

  1. Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry.

  2. Place beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain. Place beans in a large bowl.

  3. Combine vinegar and next 6 ingredients (vinegar through chile pepper) in a microwave-safe dish, stirring with a whisk. Microwave at HIGH 1 minute.

  4. Heat a large nonstick or cast-iron grill pan coated with cooking spray over medium-high heat. Add eggplant halves to pan; cook 3 minutes on each side or until just tender. Remove from pan. Add onion to pan; cook 3 minutes on each side or until tender. Remove from pan. Cut eggplant halves diagonally into 1 1/2-inch-wide pieces. Coarsely chop onion. Add eggplant pieces, chopped onion, bok choy, and noodles to green beans; toss to combine. Add vinegar mixture, green onion, sesame seeds, and cilantro; toss well to coat.