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.
Source: EatingWell Magazine, Holiday Issue 1996
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Recipe Summary
Ingredients
Directions
Tips
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 Facts
Per Serving:
354 calories; protein 11.6g; carbohydrates 66.5g; dietary fiber 6.2g; sugars 14.3g; fat 7.8g; saturated fat 1.3g; vitamin a iu 12923.8IU; vitamin c 9.2mg; folate 84.1mcg; calcium 109.8mg; iron 3mg; magnesium 103.6mg; potassium 756.2mg; sodium 1124mg; thiamin 0.4mg.
Exchanges:
3 starch, 1/2 other carbohydrate, 1 1/2 vegetable, 1 fat