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Ramen Noodles with Roasted Eggplant and Green Tahini Sauce

Roasted Eggplant Noodle Salad with Green Tahini Sauce

A healthy noodle salad, tossed with a green tahini sauce!
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Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Author: Amanda Paa

SCALE:

Ingredients

Green Tahini Sauce

  • 1/4 cup loosely packed fresh parsley
  • 1/4 cup loosely packed fresh cilantro
  • 7 basil leaves
  • 3 tablespoons tahini
  • 1 clove garlic
  • juice of 1/2 a lemon
  • 1/2 teaspoon sea salt
  • 1/3 cup extra virgin olive oil

Salad

  • 1 medium eggplant cut into medium sized cubes
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon sea salt
  • 8 ounces rice ramen noodles
  • shaved cucumbers
  • torn basil leaves

Instructions

  • For Green Tahini: Put parsley, cilantro, basil, tahini, garlic, lemon juice, and salt in a food processor. Pulse a couple of times, then slowly drizzle in olive oil while machine is running, to bring it together. Will keep for one week in refrigerator.
  • For Salad: Preheat the oven to 400 degrees F. Place eggplant on large baking sheet, and drizzle with olive oil. Don't skip here, because eggplant is super absorbent so it will really soak in. Toss with salt, and roast for 30 minutes, or until golden brown.
  • While eggplant is cooking, cook the noodles according to the instructions on the package. Strain, transfer to a bowl, and toss with 3 tablespoons tahini sauce. When eggplant is finished cooking, add it to the bowl, drizzle with two more tablespoons tahini sauce, and toss to combine.
  • Plate, and add cucumber ribbons, sesame seeds, and torn basil.
  • Put parsley, cilantro, basil, tahini, garlic, lemon juice, and salt in a food processor. Pulse a couple of times, then slowly drizzle in olive oil while machine is running, to bring it together. Will keep for one week in refrigerator.

Notes

recipe from the More with Less Cookbook, by Jodi Moreno