Eggplant Noodle Salad

• 4 ounces glass noodles
• 3 Chinese eggplants (1 pound), thinly sliced crosswise
• 1 Kirby cucumber, thinly sliced
• 2 tablespoons canola oil
• 1 teaspoon finely grated peeled fresh ginger
• 1/2 cup chopped basil
• 1/4 cup soy sauce
• 1/4 cup distilled white vinegar
• Kosher salt
• Freshly ground pepper

1. In a medium saucepan of boiling water, cook the noodles until al dente, about 8 minutes.
2. Drain, rinse under cold water until cool, then drain well.
3. Transfer to bowls.
4. In a steamer basket set over a pot of boiling water, steam the eggplants until tender, about 8 minutes.
5. Transfer to a bowl.
6. Add the cucumber, oil, ginger, basil, soy sauce and vinegar; season with salt and pepper and toss.
7. Serve over the noodles.

glass noodles, chinese eggplants, cucumber, canola oil, ginger, basil, soy sauce, white vinegar, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/eggplant-noodle-salad (may not work)