Food & Cooking Recipes Salad Recipes Soba Salad with Grilled Eggplant and Tomato 4.3 (11) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Servings: 6 Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner. 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 ¼ cup soy sauce ¼ cup fresh lemon juice (from 1 to 2 lemons) 2 teaspoons toasted sesame oil ¼ cup coarsely chopped cilantro Directions Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry. 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. 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. 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. Marcus Nilsson Rate it Print