Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing

• I am always looking for new ways to incorporate eggplant into my recipes, this is a good one, but watch out it has quite a kick!

Ingredients:

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• 4 Japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices
• 2 bunches green onions, trimmed

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• noodles (I used spaghetti)
• 1 8-ounce package sugar snap peas, trimmed

• 7 tablespoons hoisin sauce (I made my own...see recipe below!)
• 3 1/2 tablespoons fresh lime juice
• 4 teaspoons finely grated lime peel
• 1 1/2 tablespoons minced peeled fresh ginger

Prepare barbecue (medium-high heat).  Grill eggplant and green onions until tender, turning often, about 7 minutes for eggplant and and 5 minutes for green onions. Transfer onions to cutting board; cool slightly. Slice  onions.

Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.

Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.

Hoisin Sauce 

INGREDIENTS:

4 tablespoons soy sauce
2 tablespoons peanut butter or black bean paste
1 tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper