Roasted Eggplant Noodles With Cashew Sauce

Roasted Eggplant Noodles With Cashew Sauce

Cashew butter is the smart shortcut to this rich, creamy sauce that pairs wonderfully with caramelized eggplant and chickpeas. Roasting the eggplant and chickpeas in a mix of toasted sesame oil and olive oil deepens their flavors, exaggerating their toasty, nutty notes. Once golden, they’re tossed with a shower of sliced scallions for a fresh, fragrant hit. Bold, citrusy ponzu brightens the rich sauce, while sesame seeds impart additional earthy flavor and a nice textural pop. Be sure to use roasted cashew butter, since the raw version is very mild and won’t impart the same depth of flavor.

Yield: 4 servings

1 ½ pounds Italian eggplant, diced into 1-inch pieces (8 cups)

1 (14-ounce) can chickpeas, rinsed

Salt and pepper

2 tablespoons extra-virgin olive oil

2 tablespoons toasted sesame oil

½ cup thinly sliced scallions, plus more for garnish

6 ounces vermicelli rice noodles

⅓ cup roasted cashew butter

2 tablespoons ponzu

2 teaspoons toasted sesame seeds, plus more for garnish

Hot sauce (optional), for serving

Heat oven to 425 degrees. On a large rimmed sheet pan, combine eggplant and chickpeas and season with salt and pepper. Drizzle over olive oil and sesame oil and toss to evenly coat. Roast until eggplant is tender and caramelized and chickpeas are golden, 30 to 35 minutes, stirring halfway through. Add scallions and mix well. 

Meanwhile, in a large bowl, combine noodles and enough boiling water to completely cover them. Let stand until softened, about 5 minutes. Rinse under cold water to stop the cooking, then drain well.

In a medium bowl, combine cashew butter, ponzu, sesame seeds and ⅓ cup of water; season with salt and pepper and whisk until smooth.

Divide noodles among 4 shallow bowls, then divide the eggplant mixture on top. Spoon over some of the creamy cashew sauce and top with more sesame seeds and scallions. Serve with hot sauce, if desired.