Pan Roasted Eggplant

Heat the oven to 400ºF. Bring a medium saucepan of salted water to a boil for the ramen noodles. Trim and cut the scallions into 2 inch pieces. Thinly slice the Swiss chard stems and roughly chop the leaves. Trim the eggplant and cut the flesh into sticks about 1 inch thick and 4 inches long.

Place a large oven-safe skillet over medium-high heat with just 1 tbsp sesame oil and 1 tbsp vegetable oil. Once the oil is hot, working in batches, add the eggplant in a single layer. Cook, turning occasionally, until browned on all sides, about 5 to 6 minutes.

Return all of the eggplant and the chopped scallions to the skillet and transfer the skillet to the oven. Roast until the eggplant is lightly browned and tender about 8 to 10 minutes.

Once the water is boiling, add the fresh ramen noodles and chopped Swiss chard leaves and stems and cook until the noodles are just al dente, about 1 to 2 minutes. Drain the noodles and greens and return to the saucepan, off of the heat. Toss with the white vinegar, sesame seeds, and remaining sesame oil.

Once the eggplant is finished, remove it from the oven and drizzle with the peanut sauce.

Divide the fresh noodles and greens between large bowls. Top with the pan roasted eggplant and as much of the chile garlic sauce as you’d like.