Chinese Noodle Salad With Roasted Eggplant

Ingredients

• 7 tbsp toasted sesame oil
• 7 tbsp low-sodium soy sauce (or tamari)
• 3 tbsp balsamic vinegar
• 3 tbsp sugar
• 2 1/2 tsp salt
• 1 tbs red pepper oil
• 8 - 10 x scallions, thinly sliced into rounds
• 3 tbsp cilantro, chopped
• 1 lb spaghetti (the original recipe calls for thin fresh Chinese egg noodles)
• 1 lb firm, shiny Japanese or Chinese eggplants
• 1 tbsp fresh ginger root, peeled and minced
• 1 clove garlic, minced
• Reserved dressing
• 1 cup snow peas, strings removed
• 1/2 lb mung bean sprouts
• 3 tbsp sesame seeds, toasted in a skillet until lightly colored
• 1 medium carrot, peeled and julienned
• Cilantro leaves

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