Monday, September 15, 2008

Eggplant Noodle Salad

This is a really easy dish to throw together for a light lunch, and you can add whatever veggies you like. You can also fry the eggplant; I baked it to make it a little lighter. I cheated a bit by buying pre-mixed, pre-julienned carrot and radish at a Vietnamese market in Chinatown that I am now in love with. That's also where I got the culantro, which is like cilantro only a lot more awesome. You can definitely substitute the western stuff if it's easier to find.

You'll need:

rice stick or bean curd noodles (rice stick are pictured)
julienned carrot
julienned daikon radish
1 long purple eggplant, sliced into 1/2 inch rounds
4 leaves culantro, chiffonade
12 leaves mint, chiffonade
juice from 1 large lime
fish sauce
rice vinegar
a pinch of sugar
crushed peanuts
2 thai chilies, chopped

Preheat oven to 400 degrees (if baking eggplant). Place eggplant rounds on greased cookie sheet and brush with olive oil. Bake about 10 minutes, then flip; bake 5-10 minutes more, until golden on both sides.

Cook the noodles according to directions. Drain well and toss immediately into dressing.

While noodles are cooking, combine lime juice, rice vinegar (just a splash) and fish sauce (quite a bit) to taste, sugar and chilies in a bowl big enough for the noodles. Add mint and culantro. Add carrots and daikon radish. Toss in the eggplant and noodles when they're done, and top with peanuts.

Blog Widget by LinkWithin