Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette

Ingredients

• 0.1 teaspoon pepper black
• 2.5 cups baby bok choy leaves chopped
• 1 teaspoon sesame oil dark
• 1 tablespoon cilantro leaves fresh chopped
• 1  garlic clove minced
• 1 cup green beans trimmed
• 1  spring onion 
• 1 teaspoon honey 
• 1 pound baby eggplant cut in half lengthwise
• 1 teaspoon kosher salt 
• 4 ounces lo mein noodles hot cooked uncooked
• 2 tablespoons soy sauce low-sodium
• 1  to 2 chilies slit green red minced seeded (such as Fresno)
• 2 tablespoons rice vinegar 
• 1 tablespoon sesame seed toasted
• 1 cup onion sweet ()

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• microwave
• colander
• grill pan

Directions

1. Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry.
2. Place beans in a large saucepan of boiling water; cook 4 minutes.
3. Drain and plunge into ice water; drain.
4. Place beans in a large bowl.
5. Combine vinegar and next 6 ingredients (vinegar through chile pepper) in a microwave-safe dish, stirring with a whisk. Microwave at HIGH 1 minute.
6. Heat a large nonstick or cast-iron grill pan coated with cooking spray over medium-high heat.
7. Add eggplant halves to pan; cook 3 minutes on each side or until just tender.
8. Remove from pan.
9. Add onion to pan; cook 3 minutes on each side or until tender.
10. Remove from pan.
11. Cut eggplant halves diagonally into 1 1/2-inch-wide pieces. Coarsely chop onion.
12. Add eggplant pieces, chopped onion, bok choy, and noodles to green beans; toss to combine.
13. Add vinegar mixture, green onion, sesame seeds, and cilantro; toss well to coat.