1 large eggplant, cut into 1” cubes
1 15-oz can chickpeas, rinsed & drained
salt / pepper
2 Tbsp olive oil
2 Tbsp toasted sesame oil
5 scallions, thinly sliced
6-7 oz rice noodle
1/3 cup finely-chopped cashews
2 Tbsp sesame seed
1/3 cup water
2-3 Tbsp laksa paste [or curry paste]
salt / pepper
heat convection oven to 400°
dump eggplant / chickpeas into a large roasting pan
mix well w/ salt / pepper / olive oil / sesame oil
roast 30 minutes, stir halfway through
fold in scallions
pour boiling water over rice noodle
after 5 minutes, drain / rinse in cold water / drain
combine cashews / sesame seed / water / laksa paste
season lightly w/ salt / pepper
combine cashew mixture w/ noodles
add roasted vegetables
stir gently
