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Roasted Eggplant Noodles with Creamy Cashew Sauce Delight

Roasted Eggplant Noodles with
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This Roasted Eggplant Noodles with Cashew Sauce recipe is a vibrant and comforting dish featuring tender roasted eggplant and chickpeas paired with delicate vermicelli rice noodles.

Ingredients

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  • 1 ½ pounds Italian eggplant, diced into 1-inch pieces (approximately 8 cups)
  • 1 (14-ounce) can chickpeas, rinsed
  • ½ cup thinly sliced scallions, plus more for garnish
  • Salt and pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons toasted sesame seeds, plus more for garnish
  • 6 ounces vermicelli rice noodles
  • ⅓ cup roasted cashew butter
  • 2 tablespoons ponzu sauce
  • ⅓ cup water
  • Hot sauce, for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, combine the diced eggplant and rinsed chickpeas. Season generously with salt and pepper. Drizzle the extra-virgin olive oil and toasted sesame oil over the vegetables, then toss everything together to coat evenly. Spread into an even layer and roast in the oven for 30 to 35 minutes, stirring halfway through, until the eggplant is tender and caramelized, and the chickpeas are golden brown. Remove the pan from the oven and add the sliced scallions, mixing well to combine.
  2. While the vegetables roast, place the vermicelli rice noodles in a large bowl and cover completely with boiling water. Let them soak for about 5 minutes until softened. Drain and rinse under cold water to stop the cooking process, then drain thoroughly to prevent sogginess.
  3. In a medium mixing bowl, whisk together the roasted cashew butter, ponzu sauce, toasted sesame seeds, and ⅓ cup of water. Season with salt and pepper to taste, whisking until the sauce is smooth and creamy. Adjust water quantity if needed to reach your desired sauce consistency.
  4. Divide the cooked noodles evenly among four shallow bowls. Spoon the roasted eggplant and chickpea mixture on top of each serving. Drizzle with the creamy cashew sauce, and garnish with additional toasted sesame seeds and sliced scallions. Offer hot sauce on the side for those who enjoy a spicy kick. Serve immediately for best flavor and texture.

Notes

  • This dish is vegetarian and gluten-free.
  • Adjust the amount of hot sauce according to your spice preference.
  • Use fresh ingredients for the best flavor.

Nutrition

Find it online: https://keepityummy.com/roasted-eggplant-noodles-with/

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