Ramen Salad With Roasted Eggplant And Shishito Peppers Recipe

Name: Ramen Salad With Roasted Eggplant And Shishito Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby eggplant, stemmed and halved; 1/2 pound shishito peppers; 2 tablespoons olive or vegetable oil; 1/2 teaspoon fine sea salt; 3 ounces straight ramen noodles; 1/4 cup sweet soy sauce; 2 tablespoons mirin; 1 tablespoon lime juice; 2 teaspoons Yuzu No Soi juice; 1 tablespoon sesame seeds, toasted

Servings: persons

1 pound baby eggplant, stemmed and halved
1/2 pound shishito peppers
2 tablespoons olive or vegetable oil
1/2 teaspoon fine sea salt
3 ounces straight ramen noodles
1/4 cup sweet soy sauce
2 tablespoons mirin
1 tablespoon lime juice
2 teaspoons Yuzu No Soi juice
1 tablespoon sesame seeds, toasted

1
Heat the oven to 400 degrees F.
2
Place the eggplant and Shishito peppers onto a sheet pan.
3
Drizzle the olive oil and sprinkle the salt over the vegetables.
4
Toss to coast evenly with the oil and salt.
5
Arrange the eggplant halves cut side down on the pan.
6
Roast the vegetables for 30 to 40 minutes, until the peppers are lightly charred and the eggplant is soft.
7
Let the vegetables cool. (Can be made a day ahead)
8
Pull the stems from the peppers, and then slice into rings.
9
Cut the eggplant into small pieces.
10
Place the peppers and eggplant into a large bowl.
11
Cook the ramen noodles according to package directions.
12
Drain the ramen, then rinse with cold water to cool them.
13
Add the noodles to the bowl with the vegetables.
14
In a small bowl whisk together the sweet soy, mirin, lime juice and Yuzu juice.
15
Pour the dressing over the noodles and vegetables, tossing to coat.
16
Add the sesame seeds, toss again to mix well.
17
Refrigerate until ready to serve.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 pound baby eggplant, stemmed and halved, 1/2 pound shishito peppers, 2 tablespoons olive or vegetable oil, 1/2 teaspoon fine sea salt, and more.

Yes, Ramen Salad With Roasted Eggplant And Shishito Peppers 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.

Ramen Salad With Roasted Eggplant And Shishito Peppers

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