First I roasted an Asian eggplant/aubergine and let it cool. Then I boiled Japanese-style buckwheat noodles with carrots and broccoli and rinsed them until they were cool. Raw sweet pepper was the final vegetable I added. The sauce was made of a shallot, a piece of ginger root, mirin, soy sauce, tahini, red pepper flakes and agave syrup.
Buckwheat Noodles with Sesame Vegetables