Preheat your broiler. Cut eggplant in half lengthwise and place, cut side down, on a baking sheet. Broil until skin is blackened and flesh is soft, about 10 minutes. Set aside to cool.

Bring a large pot of water to a boil and cook noodles according to package directions. Drain and rinse under cool water. Extract as much water as possible, then place in a large bowl with 1 teaspoon peanut oil.

Mash garlic and salt together to form a paste. Place in small bowl and add vinegar, tamari/soy sauce, ginger, brown sugar, chili sauce and remaining 1 tablespoon peanut oil. Whisk until well-blended.

Peel the eggplant and discard the skin. Chop the flesh into a coarse purée. Add the eggplant, carrots and sesame seeds to the noodles, then add the dressing and toss well. Just before serving, garnish with cucumber.