Asian Eggplant over Spaghetti
Posted on July 17, 2009
Ingredients:
1 package spaghetti
1 large eggplant
1/4 cup hoisin sauce
1 tablespoon sesame seeds
marble size chunk of miso
1 tablespoon crushed red pepper
1/4 cup vegetable oil
Directions:
Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed.
Meanwhile, peel and dice up the eggplant. Mix it in the hoisin sauce (use as much sauce as you want). Then mix in the sesame seeds.
In an skillet, saute the eggplant on med to med-high heat until it is very tender, adding the crushed red pepper and oil (to keep from sticking) while cooking. Keep this warm until the spaghetti is ready.
Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy!
Serves: 3-4
Preparation time: 30 min
