Roast the eggplant in a 400 degree oven for 30-40 minutes, or until very soft.
Allow it to cool, then remove the meat from the skin and shred the eggplant into bite-size pieces.
While the eggplant is roasting, combine the marinade ingredients.
Pour half the marinade over the eggplant and allow it to marinate for at least 15 minutes, and up to 6 hours.
Boil water for the pasta, then blanch the vegetables briefly in the boiling water.
Cook, drain, and rinse the pasta.
Pour the remaining marinade over the pasta and toss well.
Top with the marinated eggplant and blanched vegetables and refrigerate until the noodles are completely cooled.
Just before serving, top with the toasted sesame seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	832.99 Kcal (3488 kJ)
Calories from fat	300.9 Kcal
		% Daily Value*
Total Fat	33.43g	51%
Sodium	2396.53mg	100%
Potassium	930.01mg	20%
Total Carbs	112.27g	37%
Sugars	16.01g	64%
Dietary Fiber	12.99g	52%
Protein	24.85g	50%
Vitamin C	40.2mg	67%
Vitamin A	0.5mg	17%
Iron	6.9mg	38%
Calcium	229.4mg	23%

Amount Per 100 g
Calories	180.86 Kcal (757 kJ)
Calories from fat	65.33 Kcal
		% Daily Value*
Total Fat	7.26g	51%
Sodium	520.35mg	100%
Potassium	201.93mg	20%
Total Carbs	24.38g	37%
Sugars	3.48g	64%
Dietary Fiber	2.82g	52%
Protein	5.4g	50%
Vitamin C	8.7mg	67%
Vitamin A	0.1mg	17%
Iron	1.5mg	38%
Calcium	49.8mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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