Chinese Eggplant with Tea Noodle Broth |
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roasted garlic
| 1 | bulb | garlic |
Preheat the oven to 375°F.
Cut off the top of the garlic bulb, so it's easy to squeeze out after roasting. Wrap in foil and roast for 35m.
eggplant
| 1 | large | eggplant | ||
| 3 | tablespoons | olive oil | ||
| ½ | teaspoon | chili flakes | ||
| 2 | tablespoons | sesame seeds | ||
| ¼ | cup | liquid aminos | ||
| 2 | tablespoons | maple syrup |
Remove the ends of eggplant. Half it in the middle. Cut lengthwise into ½ inch wide fingers.
Mix olive oil with chili flakes. In a dutch oven over high heat, add 2T of chili oil and fry eggplant until golden (5m).
Add remaining ingredients and cook for 5m, stirring often. Remove and set aside.
tea broth
| ¼ | cup | loose chai tea, placed in sachet / muslin or cheese cloth / mesh tea holder | ||
| 4 | cups | vegetable stock | ||
| ¼ | cup | liquid aminos | ||
| 2 | servings | buckwheat noodles |
To firm up green onions, soak in cold water.
In a dutch oven, squeeze roasted garlic into dutch oven.
Add to bring vegetable stock and liquid aminos to a boil. Turn off heat and add buckwheat noodles and loose chai tea. Steep for 15m.
Remove loose chai tea. If noodles are not cooked yet, return to boil until cooked.
| 1 | green onions, sliced | |||
| 1 | teaspoon | sesame seeds |
You will be dividing all ingredients into two portions. In each deep bowl, add a portion of eggplant. Then, pour tea broth and noodles.
Garnish with green onions, sesame seeds, and chili oil. Taste and season with liquid aminos or salt.