VEGAN EGGPLANT DAN-DAN NOODLES

Recently I saw a recipe for vegan Dan-Dan noodles in the NYTimes. Wheat noodles, of course, and soy sauce were the main ingredients and flavors, but did not leave me daunted. Instead, the chunks of savory eggplant and a luscious sauce made with tahini, inspired me to create my own, paleo version, upping the vegetable content and losing a couple of problematic ingredients. Let me tell you, it’s spectacular. Eggplant quickly sautéed then simmered in a reduced combination of ingredients yields a glistening, jewel-like coating. The hearts of palm linguine have a firm, noodle-like texture. The creamy, bold flavored tahini sauce makes you just want to make extra to put on everything. It’s warm and satisfying, and reheats well. Top with sesame seeds, or get crazy and toast some walnuts or cashews for added crunch. This recipe reminds me of why I do what I do. I never feel like I’m missing out, if all it takes is changing up a few ingredients to make a more healthful, less inflammatory dish. It’s not missing anything, I hope you think so too.

Yield: 2

Living Delish & Nutrish: Tina Wells

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Vegan Eggplant Dan-Dan Noodles

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Sauce

• 1/2 cup tahini
• 2 cloves garlic, minced or grated
• 1 generous Tablespoon fresh ginger, grated
• 3 Tablespoons coconut aminos
• 1 teaspoon fish sauce
• 1 Tablespoon rice wine vinegar
• 1 teaspoon chili oil, optional

Method

Noodles

1. 1 8 ounce package Palmini linguini (I like this best for texture, see Pro Tip for options)
2. 1 large eggplant, cut into 1 inch pieces, skin on
3. 2 Tablespoons avocado or olive oil
4. 1 Tablespoon coconut aminos
5. 1 teaspoon fish sauce
6. 1 Tablespoon dried chili flakes, optional
7. 1 teaspoon Chinese 5 spice powder
8. green onions, for serving
9. sesame seeds, for serving

Sauce

1. Rinse the linguine in a colander several times, allow to drain and set aside.
2. Place the tahini in a mixing bowl. Add the coconut aminos, fish sauce, rice wine vinegar, garlic and grated ginger. Stir to combine. The mixture will thicken and "seize". Add water, a little at a time, and stir until the sauce is the consistency of thick cream. Set aside.
3. Heat the avocado or olive oil in a saute pan large enough to accommodate the eggplant. Add the eggplant and saute on high to sear and caramelize the sides, then reduce the heat and cook until softened but not mushy.
4. Add the coconut aminos, fish sauce, Chinese 5 spice powder and chili flakes (if using), stir until fragrant and the liquid reduces slightly.
5. Add in the linguini noodles and stir together with the eggplant, then pour over the sauce, tossing to coat and to heat through.
6. Divide into two portions and serve topped with sliced green onions and sesame seeds.

Pro Tip

I prefer the Palmini linguini for this dish, however you can use any gluten/grain free noodle shape you prefer, or vegetable noodle such as zucchini or spaghetti squash.

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