Stir-Fried Eggplant With Edamame and Noodles

Name: Stir-Fried Eggplant With Edamame and Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb eggplant, cut into 1 -inch cubes; 8 ounces whole wheat spaghetti; 2 tablespoons olive oil; 1 small onion, sliced; 2 teaspoons gingerroot, minced; 2 garlic cloves, minced; 2 cups frozen edamame, shelled, thawed; 1/4 cup low sodium soy sauce; 3 tablespoons mirin (or 2 tablespoons agave syrup and 1 tablespoon water)

Submitted by Eat Well Meal Plans

"Use any variety of beautiful summer eggplant to create this salty-sweet dish. Save some to pack for an energizing lunch the next day."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

1 lb eggplant, cut into 1 -inch cubes
8 ounces whole wheat spaghetti
2 tablespoons olive oil
1 small onion, sliced
2 teaspoons gingerroot, minced
2 garlic cloves, minced
2 cups frozen edamame, shelled, thawed
¹⁄₄ cup low sodium soy sauce
3 tablespoons mirin (or 2 tablespoons agave syrup and 1 tablespoon water)

directions

Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.