Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5.0 stars
This Soba Salad was also one of our favorite, refreshing and delish salad. It was a perfect lunch or light summer dinner with fingerette roasted chicken or boiled shrimps. I also, added to the dressing crushed garlic, to taste, and garnished with toasted sesame seed, both for extra flavor. Must try... MM GOOD!
Rating: 5 stars
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.