Weeknight series: Grilled Eggplant with Hot and Sour Noodles 烤茄子佐酸辣麵
I have decided to create a new series called “ Weeknight Series”. In this series, there will be a collection of easy and fast recipes. All under 30 minutes, and highly likely to be with ingredients that people can easily get their hands on if not already have in their pantry.
The first recipe I created for this series is this 10 minutes recipe with grilled eggplants and hot and sour noodles. The kick and tangy taste from the dressing is a perfect match to the grilled eggplants. The sliced eggplants were grilled for 6-8 minutes meanwhile the dressing and noodles can be prepared at the same time. It’s fast to prepare and pretty straightforward and simple. A great weeknight dinner option after a long work day and when energy level is low for anything complicated!
Grilled Eggplant with Hot and Sour Noodles 烤茄子佐酸辣麵
Yield 2 people
Ingredients
Eggplant, medium 1, sliced vertically into ¾” thick slices
Olive oil, 2 TBS
Salt, 1 ½ tsp
Scallion, 1 stalk, thinly sliced
Sesame oil, 1 TBS
Toasted sesame seeds, 2 tsp
Noodles of your choice
Dressing ingredients
Chili crisp 2 TBS
Light soy sauce 1 TBS
Black vinegar 1 TBS
Sugar 1 tsp
Instructions
Sprinkle salt onto eggplant slices and wait for several minutes until they start to release water. Use a paper towel to wipe off the liquid. Coat the slices with olive oil.
Heat a grilling pan over high heat. Grill the eggplant slices 3-4 minutes each side and then set aside.
While the eggplant is grilling, make the dressing and cook the noodles.
For dressing- mix the dressing ingredients together in a medium bowl and set aside.
For noodles- cook the noodles according to the package. Once cooked, drain the noodle and transfer to the bowl of the dressing. Mix to combine.
To serve, place the noodle in two separate bowls, topped with the eggplant slices. Drizzle on some sesame oil and scatter on the sesame seeds and scallion.
