Ramen Salad with Roasted Eggplant and Shishito Peppers
Ingredients
- 1 pound baby eggplant, stemmed and halved
- 1/2 pound shishito peppers
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon fine sea salt
- 3 ounces straight ramen noodles
- 1/4 cup sweet soy sauce
- 2 tablespoons mirin
- 1 tablespoon lime juice
- 2 teaspoons Yuzu No Soi juice
- 1 tablespoon sesame seeds, toasted
Instructions
Ramen Salad with Roasted Eggplant and Shishito Peppers serves 6 original recipe by Food52.
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