ROASTED EGGPLANT SALAD WITH RICE NOODLES + GREEN HERB TAHINI

I make green tahini often, so when I had some extra lying around one day I decided that combining it with roasted eggplant would be the perfect way to use it up. I added the dressing to some rice noodles, and with one twirl and bite of the noodle, tahini, and eggplant combination, it became one of my favorite salads of all time. Rice noodles always feel like such a treat, but when you coat them with this herbaceous, tangy tahini, all of the ingredients really come alive

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Step 1

Preheat the oven to 400°F.

Step 2

Place the eggplant on a large baking sheet, and generously drizzle with olive oil. Eggplant is very absorbent, so you want to make sure you use enough oil to evenly coat all of the pieces. Season with salt and pepper, and roast for 30 minutes, or until tender and golden brown.

Step 3

While the eggplant is cooking, cook the noodles according to the instructions on the package. Strain, transfer to a bowl, and toss with about half of the tahini.

Step 4

When the eggplant is finished cooking, add it to the bowl, drizzle a little more tahini over the top, and toss to combine. Add the gomasio or greens, if using, or any additional toppings and