Preparation

• Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
• Bring a large pot of water to a boil over high heat.
• Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
• Cook the rice noodles according to package directions until tender.
• Meanwhile, chop the eggplant into 1/2-inch pieces, and combine with the scallions in a large bowl.
• In a small bowl, whisk together the mirin, soy sauce, sesame oil, and 1/4 cup warm water.
• Drain the noodles, rinse under cold running water, drain again, and add to the eggplant. Toss with the sauce, mint, and cilantro. Sprinkle with the peanuts and serve