Soba Noodles with Roasted Eggplant

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Soba Noodles with Roasted Eggplant

Soba Noodles with Roasted Eggplant

Roasted eggplant makes a creamy sauce that coats pasta quite nicely. Soba (Japanese buckwheat noodles) add a lovely nutty flavor to the dish, but you can also use linguine.

Serves 4

Prep Time 40 min

Total Time 50 min.


  • 1 medium eggplant, (1 pound)
  • 2 tablespoon sesame seeds
  • 8 ounces soba noodles
  • 1 teaspoon p peanut oil, or canola oil, divided
  • 2 cloves garlic, crushed and peeled
  • 1/2 teaspoon salt
  • 3 1/2 tablespoon rice vinegar
  • 2 tablespoon reduced-sodium soy sauce
  • 2 tablespoon minced fresh ginger
  • 2 tablespoon brown sugar
  • 1 1/2 teaspoons chile-garlic sauce
  • 3 cups grated carrots, (about 5 carrots)
  • 1/2 cup chopped fresh cilantro
  • 1 cup diced cucumber

Cooking Directions

Step 1

Preheat broiler. Cut eggplant in half lengthwise. Place the halves cut-side down on a baking sheet. Broil about 4 inches from the heat until the skin is blackened and the flesh is very soft, 10 to 15 minutes. Set aside to cool.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil for cooking pasta. Stir sesame seeds in a small skillet over medium-low heat until toasted and fragrant, about 2 minutes. Transfer to a small dish to cool.

Step 3

Cook noodles until just tender, about 3 minutes. Drain and rinse under cold water until cool. Press to remove excess water, transfer to a large bowl and toss with 1 teaspoon oil to keep them from sticking.

Step 4

With a chef’s knife, mash garlic and salt into a paste. Transfer to a small bowl and add vinegar, soy sauce, ginger, brown sugar, chile-garlic sauce and the remaining 1 tablespoon oil. Whisk until blended.

Step 5

Peel the cooled eggplant and discard the skin. Chop the eggplant flesh to a coarse puree. Add it to the noodles, along with carrots, cilantro and the sesame seeds. Add the dressing and toss until well combined. Just before serving, garnish with diced cucumber.