Japanese eggplant is our favorite. The skinny, thin-skinned variety is extra creamy inside, and lends itself to all sorts of preparation styles.
We also love picking out unusual heirloom varieties at the farmer’s market. If it looks different, we want it.
That orchid-colored beauty below was snatched at a stand in New Hampshire. We give it five stars, and five thumbs up.
No need to get crazy though. Italian eggplant will work in this recipe, too. Use what you’ve got and what looks best at your local market.
Note: This recipe can be served hot or at room temp. When summer is sizzling, we recommend the latter.
Sesame Soba Noodles with Roasted Eggplant and Green Beans
- July 19, 2022
- Serves 4
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Ingredients
- For the dressing:
- 1 clove garlic
- 1-inch knob ginger
- 1/3 cup tahini
- 2 Tbsp. soy sauce
- 2 Tbsp. seasoned rice vinegar
- 1/2-3/4 Tbsp. Sriracha (or less, if not into spicy)
- 1-inch knob ginger
- 1.5 Tbsp. toasted sesame oil
- 2 Tbsp. water
-
- For the salad:
- 10 oz. soba noodles
- 4 cloves garlic, chopped
- 1 large eggplant (or 2 small), cut into 1/3-inch thick strips
- Olive oil + soy sauce, for lightly coating eggplant, green beans, and tofu
- 1/2 block (8 oz.), extra firm tofu, pressed and cubed
- 2 cups green beans, cut into 1-inch pieces
- 1 cup fresh basil
- Toasted sesame seeds, optional
- Salt, to taste
Directions
- Step 1
- Preheat oven 400F. In a food processor, blend all dressing ingredients until smooth. Set aside.
- Step 2
- Cook soba noodles according to package directions in a large pot of boiling water. When ready to drain, run under cold water, and then set aside.
- Step 3
- Line a large baking sheet with aluminum foil, and coat the bottom with olive oil. Place eggplant strips on top in a single layer. Lightly toss with oil and drizzled soy sauce, to coat.
- Step 4
- Line another baking sheet with aluminum foil, and coat the bottom with olive oil. Scatter green beans across one half. Scatter tofu across the other half. Toss both with garlic and a drizzle of olive oil and soy sauce.
- Step 5
- Bake veggies for 25-30 min., flipping halfway through and rotating the baking sheets so that the top sheet moves to the bottom for the second half, and the bottom to the top. Once eggplant is creamy and thoroughly tender, green beans start to shrivel, and tofu is crispy, remove from oven.
- Step 6
- Return soba noodles to the large pot, and place veggies on top. Slowly drizzle the dressing onto the noodles, and toss to combine.
- Step 7
- Chop basil into thin strips. Toss with noodles. Serve, topped with Sriracha, if a little extra heat is desired, and toasted sesame noodles, if using.
