Ramen Salad with Roasted Eggplant and Shishito Peppers

Ingredients

• 1 pound baby eggplant, stemmed and halved
• 1/2 pound shishito peppers
• 2 tablespoons olive or vegetable oil
• 1/2 teaspoon fine sea salt
• 3 ounces straight ramen noodles
• 1/4 cup sweet soy sauce
• 2 tablespoons mirin
• 1 tablespoon lime juice
• 2 teaspoons Yuzu No Soi juice
• 1 tablespoon sesame seeds, toasted

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