Chinese Noodle Salad With Roasted Eggplant

Name: Chinese Noodle Salad With Roasted Eggplant
Ingredients: 7 tbsp toasted sesame oil; 7 tbsp low-sodium soy sauce (or tamari); 3 tbsp balsamic vinegar; 3 tbsp sugar; 2 1/2 tsp salt; 1 tbs red pepper oil; 8 - 10 x scallions, thinly sliced into rounds; 3 tbsp cilantro, chopped; 1 lb spaghetti (the original recipe calls for thin fresh Chinese egg noodles); 1 lb firm, shiny Japanese or Chinese eggplants; 1 tbsp fresh ginger root, peeled and minced; 1 clove garlic, minced; Reserved dressing; 1 cup snow peas, strings removed; 1/2 lb mung bean sprouts; 3 tbsp sesame seeds, toasted in a skillet until lightly colored; 1 medium carrot, peeled and julienned; Cilantro leaves