Eggplant (Aubergine) Noodle Salad Recipe

Name: Eggplant (Aubergine) Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spaghetti or 1 lb linguine or 1 lb other pastas; 1 large eggplant; 1 head broccoli, cut into bite-size pieces; 2 large carrots, sliced into bite-size chunks; 1 cup snow peas, cut in half; ¼ cup toasted sesame seeds; 7 tablespoons dark sesame oil; 7 tablespoons soy sauce; 3 tablespoons balsamic vinegar; 3 -4 teaspoons sugar; 1 teaspoon salt; 1 tablespoon hot pepper oil; 2 -3 thinly sliced scallions; 3 tablespoons cilantro, chopped; 1 tablespoon fresh gingerroot, peeled and minced; 1 garlic clove, finely chopped

Servings: persons

1 lb spaghetti or 1 lb linguine or 1 lb other pastas
1 large eggplant
1 head broccoli, cut into bite-size pieces
2 large carrots, sliced into bite-size chunks
1 cup snow peas, cut in half
¼ cup toasted sesame seeds
7 tablespoons dark sesame oil
7 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 -4 teaspoons sugar
1 teaspoon salt
1 tablespoon hot pepper oil
2 -3 thinly sliced scallions
3 tablespoons cilantro, chopped
1 tablespoon fresh gingerroot, peeled and minced
1 garlic clove, finely chopped

1
Roast the eggplant in a 400 degree oven for 30-40 minutes, or until very soft.
2
Allow it to cool, then remove the meat from the skin and shred the eggplant into bite-size pieces.
3
While the eggplant is roasting, combine the marinade ingredients.
4
Pour half the marinade over the eggplant and allow it to marinate for at least 15 minutes, and up to 6 hours.
5
Boil water for the pasta, then blanch the vegetables briefly in the boiling water.
6
Cook, drain, and rinse the pasta.
7
Pour the remaining marinade over the pasta and toss well.
8
Top with the marinated eggplant and blanched vegetables and refrigerate until the noodles are completely cooled.
9
Just before serving, top with the toasted sesame seeds.

1232

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb spaghetti or 1 lb linguine or 1 lb other pastas, 1 large eggplant, 1 head broccoli, cut into bite-size pieces, 2 large carrots, sliced into bite-size chunks, and more.

Yes, Eggplant (Aubergine) Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eggplant (Aubergine) Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions