This recipe is very similar to one that my friend Sue B. made for us when we were just starting to eat vegetarian. I incorporated one cup hummus to the original recipe from EatingWell.com, adding 19 grams of protein and creaminess to the sauce. Soba noodles also provide 8 grams of protein per serving (Eden Organic 100% Whole Grain is my favorite). The roasted eggplant is scraped from the skin and breaks down into a sauce. All in all, no one will care how much protein is in the dish because the combination of flavors is outstanding. We have made many different versions of this recipe depending what we have on hand. It is very versatile, so experiment and let me know how you do.
Ingredients:
1 medium eggplant (1 pound)
Olive oil for roasting the eggplant
8 ounces soba noodles (whole grain preferable)
3 cloves garlic, peeled and crushed
1/2 teaspoon salt or to taste
3 1/2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
1 tablespoon agave nectar or honey
1 teaspoon organic mild/hot sauce (optional)
1 teaspoon toasted sesame seed oil
1 tablespoon olive oil
½ - 1 cup prepared hummus
3 cups grated carrots (about 5 carrots)
½ - 1 cup chopped fresh cilantro
1 cup diced cucumber
Gomasio Black Sesame Seeds with Sea Salt to garnish*
1.Preheat oven to 425 degrees. Cut a piece of aluminum foil to fit a baking sheet. Cut eggplant in half lengthwise and put the halves cut-side down on a baking sheet. Oil the eggplant on all sides. Bake about 15-20 minutes until the skin is blackened and the flesh is very soft. Set aside to cool.
2.Meanwhile, bring a large pot of lightly salted water to a boil to cook the soba noodles.
3.Cook noodles until just tender, about 5-8 minutes. Drain and rinse under cold water until cool. Press to remove excess water, transfer to a large bowl and toss with 1 teaspoon oil to keep them from sticking.
4.With a chef’s knife, mash garlic and salt into a paste. Transfer to a small bowl and add vinegar, soy sauce, ginger, agave nectar, hot sauce, toasted sesame seed oil and olive oil . Whisk until blended.
5.Peel the cooled eggplant and discard the skin. Chop the eggplant flesh to a coarse puree. Add the hummus to the eggplant and stir well. Add the eggplant/hummus mixture to the noodles, along with carrots and cilantro . Add the dressing and toss until well combined. Just before serving, garnish with diced cucumber and Gomasio Black Sesame Seeds with Sea Salt*.
*Gomasio Black Sesame Seeds with Sea Salt can be found in the Asian section of most grocery stores. If you can’t find them, toast raw sesame seeds in a dry skillet until golden.
