Wondering what to do with an eggplant? Smother it in spicy peanut sauce then serve it over noodles and greens of course. I used Asian eggplant and mini bok choy, but regular eggplant and any greens will work too. No rules, just yum.
1/3 cup peanut butter
2 Tbsp tamari/soy sauce
2 Tbsp maple syrup
1 Tbsp chili-garlic sauce
3 to 4 scallions, cut in 2" pieces
3 baby bok choy, chopped
1 lb eggplant(use Asian eggplant if available)
2.5 Tbsp sesame oil(divided)
10 oz ramen noodles(4 squares)
1.5 Tbsp rice vinegar
1 tsp black sesame seeds
1. Slice eggplant into sticks about 1" x 2" Lightly salt eggplant and set aside in colander lined with paper towel. Heat the oven to 400ºF(or use air fryer option below).
2. Prepare peanut sauce by combining peanut butter, tamari, maple syrup, chili-garlic sauce(adjust amount to taste), juice from 1/2 the lime(1.5 Tbsp) and 3 Tbsp warm water. Wisk until smooth.
3. In a large skillet over medium-high heat with 1 Tbsp sesame oil and 1 Tbsp vegetable oil. Once hot, working in 2 batches, add the eggplant in a single layer. Cook, turning occasionally, until browned on all sides, approximately 4 to 5 minutes. Repeat with other half of eggplant.
4. Transfer eggplant to roasting pan/baking sheet. Add scallions and roast until the eggplant is lightly browned and tender about 15 minutes. (Airfryer 400°F for 6 minutes).
5. Cook ramen noodles according to package directions adding greens during last 2 minutes. Drain the noodles and greens and toss with the rice vinegar, remaining 1.5 Tbsp sesame oil and sesame seeds
6. Once the eggplant is finished, remove it from the oven and carefully toss with peanut sauce. Serve noodles and greens topped with eggplant in peanut sauce. Sprinkle with additional sesame seeds.
Recipe adapted from Purple Carrot