Roasted Eggplants with Noodles

Delicious and healthy food is the standard I always set for each of my recipe. Usually, I always pay attention to the nutritiion of the food because it is meal that I eat every day. Healthy eating is a  main thing, my dishes are also easy to make to help improve the quality of quick cooking but maintain good quality protein. To prove this, today I will share a creamy dish with noodles. I think soba, wheat or rice noodles will work . The eggplant is a main ingredient for this dish with it nutty flavor after roasting and simple dressing to finish this meal . Also, if you know that sesame seeds are the live-forever  food in Hindu with tremendous source of vitamin, calcium to protect against bad cells. Sprinkle this tiny seeds over it to make this dish even straight to the top for healthy eating.

Ingredients:
2 Japanese eggplant
1 tbsp soy sauce
1 tbsp peanut oil, coconut oil
4 oz noodles (your choice)
Sauce:
2 tsp oyster sauce
1 tsp miso paste
2 tbsp soy sauce
1 tsp hot chili paste
1 tsp sugar
1 tsp honey
2 tsp sake
1 tbsp sesame oil
1 garlic minced
Garnish with:
1 tsp roasted sesame seeds
Chopped cilantro, green onions
Directions;
Preheat oven to 400°.
Wash eggplant and cut into 1 inch pieces.

Line the baking sheet with aluminum foil for easy cleaning.

In a bowl place eggplant with soy sauce and oil. Toss well. Spread eggplant on the prepared baking sheet.

 Roast until well browned and tender for 30 minutes or more. The temperature each oven is vary.

To make sauce;
In a sauce pan combine the sauce ingredients and simmer for 2 minutes, Adjust the seasoning for your liking.

To cook noodles;
Follow the instruction on the package of the noodles you like to use. Use some of the cooking noodle water, if the starchy noodles such as soba, wheat .
To serve:
Place noodles on the serving bowl toss with roasted eggplant; Sprinkle with sesame seeds and cilantro-onions.

 

On the side grilled fish or cooked shrimp. I like to cook a hard boil eggs for this dish