Cooking Light's Eggplant and Onion Noodle Salad With Warm Soy-Rice Vinaigrette

An Asian Inspired Salad

PHOTO: Cooking Lights eggplant and onion noodle salad with warm soy-rice vinaigrette is shown here.
Difficulty: Easy
Cook Time: min

"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."

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  • 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 cilantr
  • Cooking Directions

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

    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.

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

    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.

    Recipe courtesy Cooking Light.

    Recipe Summary

    Main Ingredients: eggplant, salt, chile pepper, soy sauce, onion

    Course: Dinner

    More Info: Kid Friendly

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