Soba Noodles with Roasted Eggplant

Soba Noodles with Roasted Eggplant

5 Reviews
From: EatingWell Magazine, Holiday Issue 1996

Roasted eggplant makes a creamy sauce that coats pasta quite nicely. Soba (Japanese buckwheat noodles) add a lovely nutty flavor to the dish, but you can also use linguine.

Ingredients 4 servings

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  • 1 medium eggplant, (1 pound)
  • 2 tablespoons sesame seeds
  • 8 ounces soba noodles
  • 1 teaspoon plus 1 tablespoon peanut oil, or canola oil, divided
  • 2 cloves garlic, crushed and peeled
  • ½ teaspoon salt
  • 3½ tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons brown sugar
  • 1½ teaspoons chile-garlic sauce
  • 3 cups grated carrots, (about 5 carrots)
  • ½ cup chopped fresh cilantro
  • 1 cup diced cucumber


  • Active

  • Ready In

  1. Preheat broiler. Cut eggplant in half lengthwise. Place the halves cut-side down on a baking sheet. Broil about 4 inches from the heat until the skin is blackened and the flesh is very soft, 10 to 15 minutes. Set aside to cool.
  2. Meanwhile, bring a large pot of lightly salted water to a boil for cooking pasta. Stir sesame seeds in a small skillet over medium-low heat until toasted and fragrant, about 2 minutes. Transfer to a small dish to cool.
  3. Cook noodles until just tender, about 3 minutes. Drain and rinse under cold water until cool. Press to remove excess water, transfer to a large bowl and toss with 1 teaspoon oil to keep them from sticking.
  4. With a chef's knife, mash garlic and salt into a paste. Transfer to a small bowl and add vinegar, soy sauce, ginger, brown sugar, chile-garlic sauce and the remaining 1 tablespoon oil. Whisk until blended.
  5. Peel the cooled eggplant and discard the skin. Chop the eggplant flesh to a coarse puree. Add it to the noodles, along with carrots, cilantro and the sesame seeds. Add the dressing and toss until well combined. Just before serving, garnish with diced cucumber.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
  • Soba (Japanese buckwheat noodles) add a lovely nutty flavor to the dish, but you can also use linguine.

Nutrition information

  • Per serving: 354 calories; 8 g fat(1 g sat); 6 g fiber; 66 g carbohydrates; 12 g protein; 84 mcg folate; 0 mg cholesterol; 14 g sugars; 12,924 IU vitamin A; 9 mg vitamin C; 110 mg calcium; 3 mg iron; 1,124 mg sodium; 756 mg potassium
  • Nutrition Bonus: Vitamin A (258% daily value), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, ½ other carbohydrate, 1½ vegetable, 1 fat

Reviews 5

August 15, 2014
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By: EatingWell User
Delicious! This was so yummy and a very pretty summer dish. Would be a great side dish for a bbq party, but also made a great meatless dinner for me and my husband. I did a few things differently, but for the most part followed the recipe exactly and it came out so well. Rather than broil the eggplant, I sliced it vertically into 1-inch thick slices, brushed with olive oil and then grilled them about 4 mins on each side. I didn't want to turn on the oven in the dead of summer! I then cubed them and tossed into the dish. I used a little less of the garlic chili paste (I used Sambal Olek) because I knew it would make it too hot for my palate. It still had a wonderful kick, and the flavors were awesome. I also subbed thinly sliced green onions for cilantro, and powdered ginger for the fresh -- just because that's what we had. It is a new favorite in our house and I can't wait to make it again!!
September 25, 2011
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By: Rsaunders
Delicious! I made this for my adult family and it was an instant favorite. The only changes were I cubed the unpeeled eggplant, drizzled it with olive oil and roasted it and used it that way. Easier and delicious. I also substituted sesame oil just because I love it. I've made it twice since and everyone feels the same way I do, it just couldn't be better.
August 10, 2010
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By: EatingWell User
This was great and went over really well with my whole family. The first time I used it I grated the carrot, which was the most time consuming part. The second time I didn't want to spend the time grating carrots and couldn't find them pre-grated, so I left them out and it was still great. I did add a bit more eggplant. I didn't use all of the "sauce" and saved it for dressing. (I put carrots in a side salad and used the extra dressing on it.)
April 11, 2010
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By: EatingWell User
One of the best noodle dishes I have ever had! My sister made it for me and then I made it for my family. We did add a little purple cabbage for crunch. Yummy!
January 30, 2010
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By: EatingWell User
I made this for my sister when she was visiting and she commented that this was the best noodle dish she'd ever had. I have to agree it is very flavorful.
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