Name: Garlic Eggplant Noodles
Yield: 4 servings
Ingredients: 1 to 2 tablespoons neutral oil; 1 medium Spanish onion, finely chopped; 2 cloves garlic, minced; 1 (1-inch) piece fresh ginger, peeled and minced; 1 large or 2 medium Chinese eggplants, sliced into ¼-inch rounds; 1 tablespoon white miso paste; ¼ teaspoon crushed chili flakes; ¼ teaspoon ground Szechuan peppercorn; ¼ teaspoon ground white pepper; ½ teaspoon chili powder; ½ cup aji-mirin cooking wine; ¼ cup Chinese black vinegar; 1 tablespoon sugar; ¾ teaspoon kosher salt; 1 ½ tablespoons water; 4 tablespoons light soy sauce; 1 small handful fresh Thai basil, picked off the stems, thinly sliced; 1 pound Chinese lo mein noodles, cooked 2 scallions, chopped, for garnish; 10 to 15 fresh cilantro leaves, for garnish; 4 or 5 pickled red chilis, chopped, for garnish; 1 teaspoon fried garlic for garnish

Garlic noodles with eggplant garnished with pickled chiles and herbs.

Photo by Alex Lau

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic. Though not technically a dim sum preparation, Julie Cole developed the recipe as a mouthwatering and hearty vegetarian option at Nom Wah Nolita, and it’s since gone on to be one of the best sellers.

Recipe notes

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