Soba and Herb Salad With Roasted Eggplant and Pluots
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 2long eggplants, about 1 pound, cut in ¾-inch dice
- Salt to taste
- ⅓cup sunflower oil
- 9ounces (1 package) soba noodles
- 1tablespoon dark sesame oil
- 6ounces firm tofu, cut in ½-inch dice and blotted dry
- 1tablespoon soy sauce
- 1 to 2serrano or Thai chiles, minced (to taste)
- 2firm but ripe plums or pluots, cut in thin slices
- 1cup basil leaves (preferably Thai basil), chopped, torn or cut in slivers
- 1cup chopped cilantro
- 2 to 4tablespoons chopped chives
- ⅓cup seasoned rice vinegar
- Juice and grated zest of 1 lime
- 1large garlic clove, minced or pureed
Nutritional analysis per serving (6 servings)
382 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 49 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 14 grams protein; 784 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Cover a sheet pan with foil. Place the eggplant in a large bowl and season with salt to taste. Add 2 tablespoons of the oil and toss well. Spread on the baking sheet in an even layer. Place in the oven and roast for 20 minutes, or until the eggplant is soft when you pierce it with a fork and beginning to brown on the edges. It will look dry on the outside surfaces. Remove from the oven and very carefully fold over the foil and crimp the edges so that the eggplant is now contained within a foil envelope, where it will steam and become softer. Set aside until the eggplant cools.
- Step 2
Meanwhile, cook the soba noodles. When they’re done, drain, rinse with cold water, shake well in the colander and transfer to a bowl. Add the sesame oil and stir together.
- Step 3
Heat a wok or a large heavy frying pan over high heat until a drop of water evaporates within a few seconds when added to the pan. Add 1 tablespoon of the sunflower oil and the tofu. Let sit in the pan to sear for 30 seconds, then stir-fry until lightly browned. Add 1 teaspoon of the soy sauce, toss together, then remove from the heat and add to the noodles. Add the roasted eggplant and the minced chiles, the plums or pluots and all of the chopped herbs if serving right away, half of them if serving later.
- Step 4
In a small bowl or measuring cup mix together the seasoned wine vinegar, the remaining soy sauce, salt to taste, the lime juice and zest, and the garlic. Whisk in the remaining oil. Taste and adjust seasoning. Toss with the noodle salad and serve.
- Advance preparation: You can make this through Step 3 a day ahead, but only add half the herbs. Add the rest when you toss with the dressing.
Private Notes
Comments
Used a full package of tofu and a whole Kent mango in place of the plums. Followed the rest exactly. Loved it! I might add a tiny pinch of sugar or honey to the dressing next time to cut the acidity a bit.
I used only 5 oz. of soba (half a pkg), 3 large Chinese eggplant, and half a pkg of tofu, and that was a good balance. Didn't need all the sauce. It was really good! The eggplant roast&steam technique worked pretty well. I ended up browning the tofu slowly in a non-stick wok. No chives this time of year. Didn't have plums or pluots either, but sliced figs worked very well!
Salty sweet deliciousness with almost any fruit you have on hand. Great healthy but delicious meal for the summer