After yesterday's hearty grilled eggplant parmigiana, I've got a surplus of eggplant. Thankfully, I came across a unique recipe that I can't wait to make. A tossed pasta and vegetable combo that uses Italian staples such as pappardelle and eggplant with Asian flavor notes like rice vinegar and soy sauce. My dinner companions will love the symphony of textures: the sweet snap of snow peas, crunchy red bell peppers, tender eggplant, and toothsome al dente ribbon pasta. Make this impressive Monday night meal when you read more.
- 3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth peanut butter
1 tablespoon honey
3 garlic clove, minced
2 tablespoons minced fresh ginger
2 eggplants (1 pound each), peeled and cut into 1/2-inch chunks
8 ounces snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
8 ounces pappardelle (fresh or dry)
- In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.
- Place eggplants in a steaming basket set over a pan of simmering water; cover, and cook until almost tender, turning eggplant occasionally, about 15 minutes (add more water as needed). Add snow peas and bell peppers; cook until crisp-tender and eggplant is tender, about 5 minutes. Remove basket from pan.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; add pasta and steamed vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve warm or at room temperature.
- Pasta, Main Dishes
- Other Asian
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