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Monday, 8 April 2019

Noodle Salad with Marinated Aubergine / Eggplant : Vegan : Low Carb


As regular readers know, this blog brings a variety of articles, studies, thoughts, music and recipes! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here

Recently we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan, so with this in mind I am featuring this low carb and gluten free noodle salad, which is a favourite of Martine's at Low Carb Vegan blog. She says, it is bursting with Asian flavours from the juicy marinated aubergine/eggplant and fried tofu. It is nice and quick to make too, especially if you marinade the aubergine/eggplant in advance.  A great way to prepare aubergine/eggplant - it is very versatile … for instance, you could also use it as a filling for sushi. 

Ingredients 
Serves Two
1 large aubergine/eggplant, in 1 inch cubes
4 tablespoons rice vinegar or lemon juice
2 tablespoons soy sauce
1 tablespoon sugar free syrup or other sweetener, to taste
2 cloves garlic, pressed
2 tablespoons sesame oil
300 gram (10 oz.) tofu or seitan, cubed
1 tablespoon neutrally flavoured oil
1 tablespoon soy sauce
2 servings low carb noodles or rice (soy noodles, miracle noodles, zucchini noodles, cauliflower rice etc.)
1/2 of a large cucumber, cubed
1-2 tablespoons roasted sesame seeds

A few tablespoons fresh basil or coriander, finely ribboned (optional) 

Instructions
1. Add the cubed aubergine/eggplant to a bowl with the vinegar, soy sauce, sweetener and garlic. Give it a good mix, so everything is covered with the marinade and let it sit for at least 10 minutes. If you want, you can do this several hours in advance.
2. Drain the aubergine/eggplant, but keep the leftover marinade to use later. In a non-stick skillet/frying pan, cook the marinated aubergine/eggplant cubes in the sesame oil on medium heat until browned and completely tender. Turn them every few minutes so they cook on all sides. Whey they are almost done, you can pour some of the marinade over them so they get nice and juicy. Also keep some of the marinade for the dressing.
3. In the mean time, fry the tofu cubes in the neutral oil until brown and crispy. When it is done, add the soy sauce and give it a good mix so the tofu absorbs the sauce. Set the tofu aside.
4. Prepare the noodles of your choice according to the instructions on the packaging or to preference. For instance, you may want to give zucchini noodles a quick stir fry. Mix in the leftover aubergine/eggplant marinade as a dressing. You can also add a bit of extra sesame oil if you like.

5. Divide the noodles over two bowls and put the aubergine/eggplant, tofu and cucumber on top. Sprinkle on the sesame seeds and fresh herbs, if using.

Please note, the amount of carbs per serving will depend on what type of "noodle" you select. 

Readers please remember, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

35 comments:

Tom said...

...this looks yummy.

Out on the prairie said...

I might add somefish sauce to the dressing making it Thai in favor

Bill said...

Looks fantastic and delicious.

Anonymous said...

Oh this does look good!

eileeninmd said...

Hello, This looks delicious! I must save this recipe, thanks for sharing. Happy Monday, enjoy your day! Wishing you a happy new week!

Valerie-Jael said...

Sounds very yummy, makes me feel hungry! Valerie

Victor S E Moubarak said...

Rather unusual with the aubergines. Worth a try.

God bless.

Debbie said...

oh this looks so good and i love eggplant. tofu, not so much but i'm sure i could find something to replace that!!!

Elephant's Child said...

YUM.

It's me said...

Mmmmmmm...i loooove salads.....yammie ...love Ria šŸ’•

Diane said...

What a fabulous looking recipe Jan.

Hugs Diane

Mia said...

What a great salad, Jan! It seems delicious!

Lois said...

It does look good!

Chris Lally said...

This one's got hubby's name on it. Thanks, Jan :)

John M said...

Eggplant can be delicious with the right recipe.

DeniseinVA said...

Looks great Jan, thank you. I am looking around for more main meal salads now that the warmer weather is around the corner.

Sandra said...

Gosh, this looks good.

Miss Val's Creations said...

Oh yum! Now I am craving something Asian!

Magic Love Crow said...

That looks so good! Thank you Jan! Big Hugs!

The Joy of Home with Martha Ellen said...

This recipe sure sounds delicious, Jan. I really enjoy the variety you share here. Thank you. I hope your week is wonderful.

Martha said...

Looks like a really tasty dish!

Christine said...

so yummy!

sandy said...

That looks really healthy and different from what i'm use to but I would try it.

Marilyn @ MountainTopSpice said...

Asian salads are so delicious, and while I am not a fan of tofu, I think this still looks wonderful! I haven't cooked eggplant in a while, and this recipe really sounds like a great way to serve up eggplant! Blessings to you Jan :)

DUTA said...

Eggplant is a wonderful veggie regardless of how you prepare it. It goes well with almost everything, any salad or dish , any kind of oil or sauce. My favorite form is cut in cubes like in the above recipe.

baili said...

yes i love to have vegetables even through all the three meals of the day (if possible)

i absolutely LOVED this dish
thank you for sharing my dear friend Jan!

Iris Flavia said...

Sounds yummy, but, oh, do I love meat. Eggplant was always squishy (the two or three times we tried).

Margaret D said...

Looks rather nice.

likeschocolate said...

the recipe looks wonderful. Thanks for sharing.

Mary Kirkland said...

I love eggplant. It's so good.

William Kendall said...

A good number of the ingredients I've not tried.

Rose said...

I need to try some of your recipes...they sound so good.

Francisco Manuel Carrajola Oliveira said...

Um prato que deve ser uma delicia.
Um abraƧo e continuaĆ§Ć£o de uma boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

carol l mckenna said...

another great vegan recipe! Delish!

Happy Days to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Snowbird said...

What a fabulous dish!xxx