Stir-Fried Eggplant With Edamame And Noodles

1. 1

   Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.

2. 2

   Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.

3. 3

   While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.

4. 4

   Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.

* Per serving · 4 servings · Values may vary.

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