Ginger-Garlic Braised Eggplant with Noodles

Eggplant and red bell pepper, simmered until tender in a flavorful ginger-garlic sauce combine with hearty, whole wheat pasta to make a meatless, Chinese-inspired meal.

Ginger-Garlic Braised Eggplant with Noodles

Ginger-Garlic Braised Eggplant with Noodles

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This easy, Chinese-style noodle toss combines eggplant, red bell pepper, scallions and a richly-flavored ginger garlic sauce with whole wheat pasta to make a satisfying meatless meal.

Ingredients

  • 12 ounces whole wheat spaghetti or linguine (see notes)
  • 1-1/2 to 2 lbs eggplant, peeled and cut into 1/2-inch cubes
  • 1-1/2 tablespoons vegetable oil
  • 2 tablespoons toasted sesame oil, divided
  • 4 to 5 cloves garlic, very finely chopped
  • 1 to 1-1/2 tablespoons fresh ginger, very finely chopped
  • 1 medium red bell pepper, seeded cut into 1/2-inch pieces
  • 1-1/4 cups low-sodium chicken broth, divided
  • 2 tablespoons soy sauce
  • 1-1/2 tablespoons rice vinegar
  • 1/4 to 1/2 teaspoon sriracha
  • 1 teaspoon sugar
  • 1-1/2 teaspoons cornstarch
  • 4 to 5 scallions, chopped
  • Freshly ground black pepper

Instructions

  1. Put a large pot of salted water on to boil for the pasta.
  2. Heat the vegetable oil and 1 tablespoon of the sesame oil in a large pan over medium heat. Add the garlic and ginger and sauté until fragrant and barely golden, 2 minutes. Add the red bell pepper and continue cooking 1 minute longer.
  3. Stir in the chicken broth, soy sauce, rice vinegar, sriracha and sugar. Add the eggplant and stir to coat with the broth. Bring the mixture to a gentle simmer, then cover and cook, stirring occasionally, until the eggplant is tender, 7 to 10 minutes.
  4. While the eggplant simmers, cook and drain the pasta according to package directions. Drizzle with the remaining tablespoon of sesame oil and set aside.
  5. Season the eggplant mixture with freshly ground black pepper and a pinch more sugar if desired.
  6. Whisk the cornstarch into the remaining 1/4 cup of chicken broth and add it to the simmering sauce. Continue cooking just long enough for the sauce to thicken to a glaze, 1 to 2 minutes. Stir in the scallions, add the mixture to the pasta and toss to combine.

Notes

Recipe Notes:

The nutty taste of whole wheat pasta is a great complement to the flavors in this dish, but regular pasta will work as well - or, serve the eggplant over steamed white or brown rice.