Creamy Peanut-Tahini Noodles with Indian Spices + Jammy Eggplant

In a medium saucepan, heat 3 tbsp of the oil. Add eggplant and fry on medium until tender and cooked through — season with salt. Once tender, set aside. In the same pan, add remaining 2 tbsp of oil. Once the oil shimmers, add mustard seeds, cumin seeds, and the dried Chile — fry for 15 seconds then add the onions. Cook the onions until translucent and slightly browned, then add the ginger and garlic. Sauté for a few minutes then add the ground cumin, chili powder. Add the eggplant and cook together for 5 minutes. In a large bowl, combine the peanut butter, tahini, tamarind paste, and coconut sugar. Mix to combine, then add 1 cup of boiling water to help everything come together. Season with salt to taste. Cook pasta according to instructions on the package. Add to the eggplant onion mixture. Pour in the sauce and mix to thoroughly coat the pasta. Adjust with salt to taste. Finish with sliced scallions, toasted sesame, and Chile crisp. Enjoy immediately!