Tangy Eggplant Adobo
with Coconut Noodles & Fried Garlic
Nutrition (per serving)
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INGREDIENTS
- 1 eggplant, trimmed and cut into 2-inch pieces
- 10 oz high fiber ramen noodles
- 2 garlic cloves, peeled and thinly sliced
- 2 carrot, peeled and thinly sliced into rounds
- 1 oz ginger, peeled and minced
- 1 scallion, trimmed, thinly sliced and green and white parts separated
- 4 tbsp apple cider vinegar
- 4 tbsp low-sodium tamari
- 2 tbsp light brown sugar
- 5.5 oz coconut milk
- 1 tbsp chili garlic sauce
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Combine eggplant and 1 tsp salt in colander and toss to coat. Set in sink and let sit for 20 minutes. (4-servings: use 2 tsp salt)
Meanwhile, add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and rinse under cold water to stop cooking process. Step 3: Fry the garlic -
Blot eggplant dry with paper towels. Heat garlic oil in skillet over medium-high heat. Add eggplant and carrots and cook until well-browned, 6 to 8 minutes. Reduce heat to medium-low, add ginger, scallion whites, and 1 tsp pepper and cook until fragrant, about 1 minute. Stir in vinegar, tamari, sugar, coconut milk, and ¼ cup water, scraping up brown bits from bottom of skillet. Cook until eggplant is very tender and sauce is thickened, 18 to 20 minutes. Add cooked noodles and toss to coat. (4-servings: use 2 tsp pepper, ½ cup water)
Divide coconut noodles with tangy eggplant adobo between bowls. Drizzle with as much chili garlic sauce as you'd like and sprinkle with fried garlic and scallion greens. Kainan na!
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