Roasted Eggplant Noodle Salad

Yet another recipe I found on Orangette, but changed it a bit.

Dressing Ingredients:

7 Tbsp toasted sesame oil
7 Tbsp low-sodium soy sauce
3 Tbsp balsamic vinegar
3 Tbsp sugar
2.5 tsp salt
Pinch of red pepper flakes
8-10 scallions, thinly sliced into rounds
1 lb spaghetti or Chinese egg noodles
1 Tbsp fresh minced ginger
3 Tbsp chopped cilantro leaves

Veggies:

1 1b firm, shiny Japanese or Chinese eggplants (or just plain old eggplants if you can't find them)
1 cup snow peas, trimmed

1. Combine all the dressing ingredients (except the spaghetti) and stir until the sugar is dissolved.
2. Preheat oven to 400 degrees Fahrenheit.
3. Dice the eggplants (not finely, just nice and chunky), put on a cookie sheet, pour olive oil over eggplant, then bake for 20-30 minutes.
4. Bring large pot of water to a boil and cook the snow peas for 30 seconds; use a slotted spoon to remove from pot and rinse under cold water.
5. Add noodles to the same large pot of boiling water and cook according to package instructions. When done, drain and combine with half the dressing and toss.
6. Add in eggplant and snow peas and the remaining half of the dressing. Stir to combine and enjoy!