Recipe: <!-- -->Grilled Shrimp and Eggplant Summer Noodle Bowls<!-- --> | Whole Foods Market

Ingredients

• 1/3 cup apricot fruit spread
• 1/4 cup ketchup
• 3 tablespoons soy sauce
• 2 limes, divided
• 1 eggplant, cut into 1-inch chunks
• 1 pound large shrimp, peeled, deveined and tails removed
• 1 package (8-ounce) pad-thai-style brown rice noodles
• 2 cups shredded carrots
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh basil, cilantro and/or mint leaves