Sesame Eggplant

Hi there,

I had a beautiful green zucchini and a bright purple Japanese eggplant, so this is what I did:

Slice both of them into 1/4" rounds, brush with canola oil and sprinkle with garam masala (or Chinese 5 spice), and bake at 450 degrees for 20 minutes, or until soft and lightly browned.

Cook some whole wheat pasta or asian noodles according to package directions.  Drain and set aside.

Beat together:  1/4 c. tamari (soy) sauce, 1/2 c. water, 1 T. honey, 1 T. cornstarch, and a few drops of fish sauce, until smooth.  Place immediately into a small pan or pot and heat until it starts to thicken.  Add the noodles, eggplant and zucchini and toss together. 

Add a drizzle of sesame oil and a couple tablespoons of sesame seeds (toasted, white, brown or black) and serve immediately.  You can also add some scallions for garnish and flavor.

Tomorrow I have to choose between the laundromat and the really fancy farmers' market at MPC...you guess which I pick.  Until then, I'll see you --- well, you guess where!