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5 spice eggplant with soba noodles
8 ounces dried soba noodles (look for 100% buckwheat if possible-it’s healthier) 1 large regular, or 3 Japanese eggplants 2 tbsp. tamari or liquid aminos 2 tbsp. Balsamic vinegar 2 tbsp. rice vinegar (unseasoned) 4 tbsp. mild oil like grape seed 1 tbsp. sesame oil 1 tsp. Chinese 5 spice 1/2 tsp. garlic chile sauce or other hot sauce 3 cloves garlic, chopped 1 tsp. grated fresh ginger or 1/2 tsp. dried ginger 3 scallions, sliced on the bias 1/4 cup fresh chopped cilantro 1/4 cup fresh chopped basil Sesame seeds for garnish In a saucepan, bring enough water to boil to cook the noodles. Slice the eggplant into half inch slices, if it is Japanese eggplant, just slice it in half lengthwise. Grill the sliced eggplant on a griddle, gas grill, or skillet until lit is browned on both sides and soft all the way through. Set aside to cool for a few minutes. Then, make your dressing by mixing all the remaining ingredients except for the cilantro, basil, and sesame seeds. When the eggplant is cool enough to handle, but still warm, cut it into bite sized cubes and put it into the dressing, mix together, and let sit for at least 15 minutes to marinate and blend flavors. When the water is boiling, cook the noodles per manufacturer’s instructions. Soba noodles should not contain any egg and the flour is more delicate so be careful to stir constantly, make sure water is boiling rigorously, and when you strain the noodles cool down immediately. They should come out nice and bouncy to the touch. Mix the cooled noodles with the marinated eggplant. Add basil, cilantro, and mix together. Serve at room temperature, or slightly warm if the eggplant is still warm. Sprinkle some sesame seeds on top for garnish. Sometimes I like to add some chopped cashews or sliced almonds to the garnish as well.Servings |
servings
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Ingredients
- 8 ounces dried soba noodles look for 100% buckwheat if possible-it's healthier
- 3 Japanese eggplants or 1 large regular eggplant
- 2 tbsp. tamari or liquid amino
- 2 tbsp. balsamic vinegar
- 2 tbsp. rice vinegar unseasoned
- 4 tbsp. mild oil like grape seed
- 1 tbsp. sesame oil
- 1 tsp. Chinese 5 spice
- 1/2 tsp. garlic chile sauce or other hot sauce
- 3 cloves garlic chopped
- 1 tsp. grated fresh ginger or 1/2 tsp. dried ginger
- 3 scallions sliced on the bias
- 1/4 cup fresh chopped cilantro
- 1/4 cup fresh chopped basil
- Sesame seeds for garnish
Ingredients
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Instructions
- In a saucepan, bring enough water to boil to cook the noodles.
- Slice the eggplant into half inch slices, if it is Japanese eggplant, just slice it in half lengthwise. Grill the sliced eggplant on a griddle, gas grill, or skillet until lit is browned on both sides and soft all the way through. Set aside to cool for a few minutes.
- Then, make your dressing by mixing all the remaining ingredients except for the cilantro, basil, and sesame seeds.
- When the eggplant is cool enough to handle, but still warm, cut it into bite sized cubes and put it into the dressing, mix together, and let sit for at least 15 minutes to marinate and blend flavors.
- When the water is boiling, cook the noodles per manufacturer's instructions. Soba noodles should not contain any egg and the flour is more delicate so be careful to stir constantly, make sure water is boiling rigorously, and when you strain the noodles cool down immediately. They should come out nice and bouncy to the touch.
- Mix the cooled noodles with the marinated eggplant. Add basil, cilantro, and mix together. Serve at room temperature, or slightly warm if the eggplant is still warm.
- Sprinkle some sesame seeds on top for garnish. Sometimes I like to add some chopped cashews or sliced almonds to the garnish as well.
Recipe Notes
Nutrition Facts
5 Spice Eggplant with Soba Noodles
Amount Per Serving
Calories 393
Calories from Fat 162
% Daily Value*
Total Fat 18g
28%
Saturated Fat 2g
10%
Polyunsaturated Fat 12g
Monounsaturated Fat 5g
Sodium 466mg
19%
Potassium 285mg
8%
Total Carbohydrates 52g
17%
Dietary Fiber 3g
12%
Sugars 5g
Protein 13g
26%
Vitamin A
22%
Vitamin C
16%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.