Grilled Eggplant Noodle Bowl

Grilled Eggplant Noodle Bowl
Photo by Scott Phillips


  • ¼ cup mirin
  • 1 tsp. Asian sesame oil
  • Kosher salt and freshly ground black pepper
  • 1 large eggplant, trimmed and sliced lengthwise into 6 ½-inch-thick slices
  • 7 oz. flat, wide (pad thai) rice noodles
  • 3 Tbs. soy sauce
  • 2 scallions, sliced
  • + 4 more ingredients
    • 2 Tbs. chopped salted peanuts
    • 1 Tbs. chopped fresh cilantro
    • 1 Tbs. chopped fresh mint
    • Olive oil, for brushing

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper. Bring a large pot of water to a boil over high heat. Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to gri...

View full recipe at Fine Cooking


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