Preheat broiler. Cut eggplant in half lengthwise. Place the halves cut-side down on a baking sheet. Broil about 4 inches from the heat until the skin is blackened and the flesh is very soft, 10 to 15 minutes. Set aside to cool.

1. Meanwhile, bring a large pot of lightly salted water to a boil for cooking pasta. Stir sesame seeds in a small skillet over medium-low heat until toasted and fragrant, about 2 minutes. Transfer to a small dish to cool.
2. Cook noodles until just tender, about 3 minutes. Drain and rinse under cold water until cool. Press to remove excess water, transfer to a large bowl and toss with 1 teaspoon oil to keep them from sticking.
3. With a chef’s knife, mash garlic and salt into a paste. Transfer to a small bowl and add vinegar, soy sauce, ginger, brown sugar, chile-garlic sauce and the remaining 1 tablespoon oil. Whisk until blended.
4. Peel the cooled eggplant and discard the skin. Chop the eggplant flesh to a coarse puree. Add it to the noodles, along with carrots, cilantro and the sesame seeds. Add the dressing and toss until well combined. Just before serving, garnish with diced cucumber.

• Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.

• Ingredient note:
• Soba (Japanese buckwheat noodles) add a lovely nutty flavor to the dish, but you can also use linguine.

Per serving: 371 calories; 8 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 66 g carbohydrates; 12 g protein; 7 g fiber; 1124 mg sodium; 757 mg potassium.