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Stir-Fried Eggplant With Edamame and Noodles

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“Use any variety of beautiful summer eggplant to create this salty-sweet dish. Save some to pack for an energizing lunch the next day.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
  2. Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
  3. While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
  4. 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.

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