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Soba Noodles with Roasted Eggplant

May/June 1996, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (20 votes)

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.



READER'S COMMENT:
"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...
Soba Noodles with Roasted Eggplant

5 Reviews for Soba Noodles with Roasted Eggplant

08/15/2014
Anonymous
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!!

Comments
09/25/2011
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.

Comments
08/10/2010
Anonymous

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.)

Comments
04/12/2010
Anonymous

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!

Comments
01/30/2010
Anonymous

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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