Description
A quick dinner or pasta salad perfect for summer.
Ingredients
- 1 whole Small Eggplant, Cubed
- 1 box (13 1/4 Oz. Size) Whole Wheat Spaghetti
- 1 Tablespoon Sesame Oil (optional)
- ½ Tablespoons Canola Oil
- 1 whole Boneless Skinless Chicken Breast, Chopped Into Bite Size Pieces
- 1 clove Garlic
- 1 piece (1 In. Size) Fresh Ginger Peeled
- ½ cups Peanut Butter (crunchy Or Smooth)
- ¼ cups Low Sodium Soy Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Rice Vinegar
- ½ teaspoons Red Pepper Flakes
- ¼ cups Hot Water
- ½ whole Cucumber, Sliced
- ¼ whole Green Cabbage, Shredded
- 6 whole Green Onions, Sliced Into 2 Inch Pieces
Preparation
1. Sprinkle eggplant cubes with salt. Let it drain in a colander for 30 minutes. Or you can place the eggplant cubes on several layers of coffee filters or paper towels. Then microwave for 10 minutes, or until it’s beginning to look slightly shriveled.
2. Cook pasta according to package directions, omitting oil and salt. Drain and rinse under cold water. Place in a large bowl and toss with sesame oil (if using).
3. Heat canola oil in a medium pan over medium-high heat. Saute eggplant until browned, about 8 minutes, stirring frequently to prevent sticking. Add it into the bowl of pasta. Saute chicken in the same pan until cooked through, about 5-8 minutes. Add it into the pasta.
4. In a blender or food processor, process garlic and ginger until well chopped. Add the peanut butter, soy sauce, brown sugar, vinegar, red pepper, and hot water. Process until smooth. The sauce may be a little thick. If it is overly thick, add more water.
5. Toss the pasta, eggplant, chicken, cucumber, cabbage, and green onions with the peanut butter sauce. Chill until ready to serve.
Adapted from Food Network Kitchens’ Making It Easy Cookbook.
