Charred Eggplant and Crimini with Basil over Udon
I love what happens to vegetables when cooked with high heat. The eggplant and mushrooms have a smokey nutty quality.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
6 servings
Ingredients
- 1 1 1/2poundeggplant
- Kosher salt
- 4 tablespoonscanola oil
- 1 tablespooncanola or peanut oil
- 1 poundwhite or crimini mushrooms (cleaned and sliced)
- 4 tablespoonshoisin sauce
- 4 tablespoonsreduced-sodium tamari
- 2 tablespoonsplum sauce
- 9 1/2 ouncesudon noodles
- 1 tablespooncanola oil
- 2 jalapeno pepper (cut into thin rings)
- 1 large yellow onion (sliced into 1/4-inch wedges)
- 4 clovesgarlic (minced)
- 1 tablespoonfreshly grated ginger root
- 2 cupspacked basil leaves
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Cut eggplant into 1/4-inch slices lengthwise, then cut those into 2-inch pieces. Lightly salt the slices and let sit for —heat 2 tablespoons of oil in a wok or large cast-iron skillet over high heat. Add half of the eggplant and cook, occasionally stirring, until tender and browned in parts, 4 to . Remove to a large bowl and cover to keep the eggplant warm. Repeat with 2 more tablespoons of oil and the remaining eggplant. Add 1 tablespoon of oil to the pan and the mushrooms. Cook, often stirring, until mushrooms are brown and soft, 4 to . Remove to the bowl with the eggplant.
- 2
Mix the hoisin, tamari, and plum sauce together in a small bowl; set aside. Cook the Udon noodles according to package directions.
- 3
Heat the remaining oil in the skillet over high heat. Add the jalapenos and onion until starting to soften, 3 to . Add the garlic and ginger; cook often stirring for . Add the onion mixture and basil to the eggplant and mushrooms. Toss the udon noodles with enough sauce to coat. Toss the eggplant mushroom mixture with the rest of the sauce and serve over udon noodles.