Grilled Eggplant & Soba Noodles

This delicious recipe was taken from Thug Kitchen. The recipe recommends grilling/sautéing the eggplant but I found you can actually bake it if you prefer (the marinade really sets in well!) This asian inspired meal is a two pot recipe that finalizes into a one bowl meal. Flavorful, and filling! Great while eggplant is in season right now too. I've actually made a similar version with added mango and red onions.. so feel free to get creative and add mango or other veggies that you're in the mood for. Enjoy!


Ingredients:

Marinade
½ cup rice vinegar
¼ cup water
¼ cup tamari/soy sauce/liquid aminos
2 tablespoons sesame oil
1 tablespoon agave or other liquid sweetener
2 cloves garlic minced

1 medium eggplant, cubed

Noodles
8 oz soba noodles (whole wheat or rice noodles work too! Any long noodles you'd like)
1 tablespoon sesame oil
1 tablespoon rice vinegar
3 tablespoons water
½ cup fresh basil, cut into thin ribbons
1 ½ tablespoons sesame seeds

Directions:

Mix up marinade ingredients. Place eggplant cubes into a baking dish and pour marinade over it. Let sit for at least 15 minutes and up to an hour. Make sure pieces are fully coated, and flip over/mix while soaking if needed.

While eggplant is marinading, cook noodles according to package directions. Place into a large bowl and mix with other noodle ingredients, including basil and sesame seeds.

Use a grill or sauté pan to cook eggplant once it's done marinating (but save extra marinade). While cooking, use extra marinade if too try. Cook until well done. Alternatively, you can bake in the dish with the marinade at 400 degrees for about 15-20 minutes flipping halfway through.

Toss eggplant, and marinade with noodles and other ingredients. Serve at room temperature or cold.

Enjoy!