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Soba Salad with Grilled Eggplant and Tomato

  • prep: 20 mins
    total time: 55 mins
  • servings: 6
Photography: Marcus Nilsson

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Ingredients

  • 1 medium eggplant, cut lengthwise into 1-inch slices
  • Coarse salt
  • 2 tablespoons safflower oil, plus more for brushing
  • 1 medium tomato, halved
  • 8 ounces soba noodles
  • 3 scallions, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 2 teaspoons toasted sesame oil
  • 1/4 cup coarsely chopped cilantro

Directions

  1. Step 1

    Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.

  2. Step 2

    Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.

  3. Step 3

    Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.

  4. Step 4

    Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.

Source
Martha Stewart Living

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