Soba Noodles with Roasted Eggplant and Sesame

This recipe presents a delightful combination of creamy eggplant and nutty soba noodles, resulting in a mouthwatering dish that is both satisfying and flavorful. The earthy taste of the roasted eggplant perfectly complements the rich soba noodles. By roasting the eggplant and tossing it with soy sauce and vegetable oil, we achieve a deliciously seasoned and moist texture. The sauce, a harmonious blend of soy sauce, vegetarian oyster sauce, sugar, Asian chili-garlic sauce, toasted sesame oil, and sake, adds a balance of sweet and spicy flavors, while a sprinkling of fresh cilantro and toasted sesame seeds brightens up the dish.

SERVES 4

INGREDIENTS:

• 3 pounds eggplant, cut into 1-inch pieces
• ¼ cup vegetable oil
• ⅓ cup soy sauce
• ⅓ cup sugar
• 3 tablespoons vegetarian oyster sauce
• 3 tablespoons toasted sesame oil
• 5 teaspoons sake
• 1½ tablespoons Asian chili-garlic sauce
• 12 ounces dried soba noodles
• ¾ cup fresh cilantro leaves
• 2 teaspoons sesame seeds, toasted

INSTRUCTIONS:

1. Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 450 degrees Fahrenheit.
2. Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil spray.
3. Toss the eggplant with vegetable oil and 1 tablespoon of soy sauce, then spread it evenly between the prepared baking sheets.
4. Roast the eggplant until well-browned and tender, stirring and switching sheets halfway through roasting, for about 25 to 30 minutes.
5. In a small saucepan, combine sugar, vegetarian oyster sauce, toasted sesame oil, sake, chili-garlic sauce, and the remaining soy sauce.
6. Cook over medium heat, whisking often, until the sugar has dissolved (about 1 minute). Cover and set the sauce aside.
7. Bring 4 quarts of water to a boil in a large pot.
8. Add the soba noodles and cook, stirring often, until tender.
9. Reserve ½ cup of the cooking water, then drain the noodles and return them to the pot.
10. Add the prepared sauce and roasted eggplant to the pot with the cooked soba noodles. Toss everything together to combine.
11. Adjust the consistency by adding the reserved cooking water as needed.
12. Sprinkle individual portions with fresh cilantro and toasted sesame seeds before serving.

TIPS:

• Eggplant Selection: Choose firm and fresh eggplants for the best results. Opt for those with smooth, unblemished skin and no soft spots.
• Soba Noodles: Soba noodles are made from buckwheat flour and are a crucial component of this dish. To keep this recipe gluten-free, ensure you use gluten-free soba noodles and gluten-free soy sauce or tamari.
• Roasting Eggplant: Roasting the eggplant brings out its natural sweetness and enhances the flavor. Make sure to evenly spread the eggplant on the baking sheets to ensure even cooking.
• Sauce Consistency: When preparing the sauce, ensure that the sugar dissolves completely for a smooth and well-balanced mixture.
• Serving Suggestions: This dish is a complete meal on its own, but you can also pair it with a protein of your choice, such as grilled tofu or chicken, for added variety.

Enjoy the delightful and flavorful combination of Soba Noodles with Roasted Eggplant and Sesame! This recipe is sure to become a favorite, with its unique blend of textures and flavors, making it a satisfying and memorable dish for any occasion.