1 medium eggplant, cut into 1″ slices
3 Tb olive oil
9 oz (250g) dried udon noodles
Sauce Ingredients Here
Pre-heat oven to 400˚F and line a baking sheet with tin foil.
Sprinkle both sides of the eggplant slices with a generous amount of kosher salt and rest on paper towel for 10 minutes. This will remove some of the bitterness of the eggplant. Using a piece of paper towel, dab away any moisture from the eggplant and remove some of the salt. Using a pastry brush, brush on a generous amount of olive oil onto both sides of the slices and place them on the baking sheet. Don’t forget to brush the sides as well. Roast for 15 minutes. Turn your oven up to broil. Char the eggplants for 7-8 minutes turning them over half way through. Keep an eye on them so they don’t turn into coal. Remove from oven and rest them on a cooling rack. This will ensure you keep that nice crisp.
Boil the udon like you would spaghetti. This could take anywhere between 8-10 minutes for dried udon depending on the brand and thickness. Just follow the package instructions or your culinary intuition. As soon as they’re ready, drain in colander, and run cold water over them to stop the cooking.
Combine the tahini, peanut butter, soy sauce, brown sugar, rice vinegar, salt, and 1/3 cup of water in a blender or food processor. Blend until smooth. It will be thick. If it is too thick, add a few more tablespoons of water.
Heat the sesame oil and canola oil over medium-low heat in a large pan or wok. Add the garlic and ginger and cook for 30 seconds until fragrant but not browned. Add the cooked udon and sauce. Toss to warm and coat the noodles. If the sauce seizes, add a bit more water and continue tossing.
Brush a bit of sesame oil onto the eggplant. Plate the noodles and top with the cucumber and scallions. Enjoy!