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Eggplant Shirataki (Roasted Eggplant With Tofu Noodles)

Eggplant Shirataki (Roasted Eggplant With Tofu Noodles)

Eggplant Shirataki (Roasted Eggplant With Tofu Noodles)

Eggplant Shirataki (Roasted Eggplant With Tofu Noodles)

Ingredients

1 medium eggplant, sliced
1/2 red onion, sliced
5 cloves garlic
1T EVOO
1T marsala wine
1/2 tsp white wine vinegar
1 tsp herbes de provence
1 tsp red pepper flakes (reduce to 1/2 if you are sensitive to spicy foods)
1 package Shirataki noodles (or 2 servings of pasta)
S+P, to taste

Directions

  1. Preheat oven to 425.
  2. Cut eggplants into 1/2 inch slices.  Generously salt the slices, allowing them to sit for 15-20 mins.  Wiping away the beads of water that form (this process removes excess moisture - which makes eggplant "slimey" - and bitterness).
  3. Meanwhile, whisk together the oil, marsala, vinegar, herbs, and pepper flakes.
  4. Cut the eggplant slices into 1/2 inch cubes and toss in a large bowl with the garlic, red onion, and vinaigrette.  Spread eggplant onto foil-lined baking sheet and roast for ~30 minutes, tossing once halfway through.
  5. Prepare noodles as instructed on package.
  6. Divide among two plates, adding extra topping as desired (I loved how the added cheese melted and clung to mine!).

Makes 2 servings (or 4 sides).

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