How to Make Soba Noodles With Eggplant and Basil

by Sara Paul Raffel

This week my CSA box had basil & eggplant. I remembered seeing a recipe from Yotam Ottolenghi's Plenty, and was excited to try a variation. I am so glad I did! The dressing has an amazing flavor.

Supplies

  • ½ Cups Brown rice vinegar
  • 3 Tablespoons Brown sugar
  • ½ Teaspoons Fine grain sea salt
  • 3 Cups Garlic cloves, peeled and pressed
  • ¼ Teaspoons Red pepper flakes
  • 1 Toasted sesame oil
  • 1 Lime
  • 2 Small eggplants
  • 2 Teaspoons Zucchinis
  • 1 Butternut squash
  • 8 Ounces Soba noodles
  • 1 Small red onion, thinly sliced
  • 1 Bunch Basil, thinly sliced
  • 12 Ounces Tofu, baked or pan fried, and cut into cubes
  • 1 Cup Pea shoots
  • Olive oil
  • Salt
  • Pepper
  • Instructions

    Step 1

    Gather your ingredients.

    Step 2

    Preheat the oven to 400 degrees.

    Step 3

    Cut the eggplant and the zucchini into 1/4 inch chunks. Toss with some olive oil, sea salt and pepper.

    Step 4

    Spread into an even layer on a oiled baking sheet. Place in the oven to roast (about 30 minutes).

    Step 5

    Cut the butternut squash into 1/4 inch chunks. Toss with some olive oil, sea salt and pepper.

    Step 6

    Spread into an even layer on a oiled baking sheet. Place in the oven to roast. The reason the squash is separated from the eggplant/zucchini mixture is that the cooking time varies.

    Step 7

    Cook the soba noodles in a large pot of boiling, salted water.

    Step 8

    When the soba are done cooking, drain and rinse with cold water. Shake off as much water as possible, and let sit in the colander.

    Step 9

    In a small saucepan, combine 1/2 cup brown rice vinegar, 1/2 teaspoon salt, and 3 tablespoons brown sugar. Heat on medium, stirring, until the sugar had dissolved.

    Step 10

    Turn off the heat and add 1/4 teaspoon red pepper flakes, 3 pressed garlic cloves, and 1 teaspoon toasted sesame oil. Remove from stove and let cool.

    Step 11

    Thinly slice the red onion.

    Step 12

    Pick the basil leaves, and clean thoroughly.

    Step 13

    Cut the basil into slivers.

    Step 14

    Cut up the tofu into cubes. You can used any sort of baked or pan fried tofu you like. I cheated and used store bought marinated tofu (Wildwood Organic Royal Thai Sprouted Baked Tofu).

    Step 15

    When the dressing has cooled, add the zest of 1 lime.

    Step 16

    Then, add the juice.

    Step 17

    In a large mixing bowl, place the noodles, roasted vegetables, sliced onion, basil, and tofu.

    Step 18

    Pour the dressing on top.

    Step 19

    Mix everything well, and let sit for 1-2 hours to let the favors meld.

    Step 20

    Serve with some extra slivered basil, and pea shoots on top.

    Step 21

    This recipe is loosely based on one from Yotam Ottolenghi's Plenty. The original calls for mangoes, but I subbed squash since they are in season. Also, instead of frying the eggplant, I roasted it.