New This Month

Soba Salad with Grilled Eggplant and Tomato

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Marcus Nilsson


  • 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


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

  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. 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. 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.

Reviews Add a comment

  • deniseadangmai
    2 AUG, 2017
    This dish is amazing! Easy to make and every time I've made it I hear surprised mumbles of joy when eaten. It makes for a perfect easy lunch to store in the fridge during the week and it is so refreshing, especially in the summer time.