Miso Sesame Eggplant Pasta

August 12, 2008

Miso Sesame Eggplant Pasta

Sara Jones, Tucson CSA

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

For eggplant: 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.

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