Roasted Eggplant Noodle Salad with Green Tahini Sauce

The flavors and textures in this Roasted Eggplant Noodle Salad with Green Tahini Sauce go so well together. The smoked eggplant gives the dish a rich flavor, and the fresh herbs and cherry tomatoes give it a burst of freshness. The creamy and tangy green tahini sauce ties everything together. This dish is great for a light but filling meal.

Ingredients:

• 2 medium-sized eggplants
• 8 oz rice noodles
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons sesame seeds
• 1/4 cup tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Slice the eggplants into 1/2-inch thick rounds, brush with olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes until they are tender and slightly browned

Let them cool before cutting them into bite-sized pieces

Cook the rice noodles according to the package instructions, then drain and rinse them under cold water

Set aside

In a small bowl, whisk together tahini, minced garlic, lemon juice, and 2 tablespoons of water to create the green tahini sauce

Season with salt and pepper to taste

In a large salad bowl, combine the roasted eggplant pieces, cherry tomatoes, red onion, chopped cilantro, and mint leaves

Add the cooked rice noodles to the salad bowl and drizzle the green tahini sauce over the top

Toss everything together gently to combine all the ingredients and coat them with the sauce

Sprinkle sesame seeds on top as a garnish

Serve the salad immediately or refrigerate for a chilled salad option

Enjoy