Soba Noodles with Roasted Eggplant
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.
- 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
- 1/2 teaspoon salt
- 3 1/2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons minced fresh ginger
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chile-garlic sauce
- 3 cups grated carrots, (about 5 carrots)
- 1/2 cup chopped fresh cilantro
- 1 cup diced cucumber
- 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.
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.
- Ingredient note:
- Soba (Japanese buckwheat noodles) add a lovely nutty flavor to the dish, but you can also use linguine.
Per serving: 371 calories; 8 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 66 g carbohydrates; 12 g protein; 7 g fiber; 1124 mg sodium; 757 mg potassium.
Nutrition Bonus: Vitamin A (190% daily value), Iron (25% dv), Fiber (23% dv), Vitamin C (20% dv).
Carbohydrate Servings: 4
Exchanges: 3 starch, 1/2 other carbohydrate, 1 1/2 vegetable, 1 fat
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Total Time
- 1 hour or less
- Preparation/ Technique
- Ease of Preparation
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)