The combination of creamy eggplant and nutty soba noodles creates a harmonious blend of flavors and textures in this recipe. By roasting the eggplant, we achieve a tender and flavorful result, enhanced by a marinade of soy sauce and vegetable oil. To create a sauce that complements the dish, we start with soy sauce for richness, and then add oyster sauce, sugar, Asian chili-garlic sauce, and toasted sesame oil to balance the flavors with a touch of sweetness and spice. Sake lends clean and rice-like notes, elevating the complexity of the sauce. Vermouth can be used as a substitute for sake if needed. The soba noodles, known for their distinct nutty flavor, are the perfect choice for this recipe and should not be substituted with other noodle types. With its simple preparation and delightful flavors, this dish is sure to satisfy your cravings.
INGREDIENTS:
- ¼ cup vegetable oil
- 2 pounds eggplant, cut into 1-inch pieces
- ¼ cup soy sauce
- ¼ cup sugar
- 2 tablespoons oyster sauce
- 1 tablespoon Asian chili-garlic sauce
- 2 tablespoons toasted sesame oil
- 4 teaspoons sake (Japanese rice wine)
- 8 ounces dried soba noodles
- ¾ cup fresh cilantro leaves
- 2 teaspoons sesame seeds, toasted
PREPARATIONS:
- Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil and brush it with 1 tablespoon of vegetable oil.
- In a bowl, toss the eggplant with the remaining 3 tablespoons of vegetable oil and 1 tablespoon of soy sauce. Spread the eggplant onto the prepared baking sheet. Roast in the oven until well-browned and tender, stirring halfway through, for about 25 to 30 minutes.
- In a small saucepan, whisk together the sugar, remaining 3 tablespoons of soy sauce, oyster sauce, chili-garlic sauce, sesame oil, and sake. Cook over medium heat until the sugar has dissolved, about 1 minute. Cover and set the sauce aside.
- Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the soba noodles and cook, stirring often, until tender. Reserve ½ cup of the cooking water, then drain the noodles and return them to the pot. Add the sauce and roasted eggplant, and toss to combine. Adjust the consistency with the reserved cooking water as needed.
- Sprinkle individual portions with cilantro leaves and toasted sesame seeds before serving.
YIELD: This recipe serves 4 people.
SPECIAL INSTRUCTIONS:
- Do not substitute other types of noodles for the soba noodles.
TIPS:
- To enhance the flavors, garnish the dish with additional fresh herbs such as Thai basil or mint.
- For added crunch, sprinkle some crushed roasted peanuts or sliced almonds over the noodles before serving.
- Customize the dish by adding other vegetables such as bell peppers, snap peas, or mushrooms.
NUTRITIONAL INFORMATION PER SERVING:
- Calories: 420
- Fat: 19g
- Saturated fat: 2g
- Cholesterol: 0mg
- Carbohydrates: 57g
- Protein: 8g
- Fiber: 7g
- Sodium: 1070mg
This recipe brings together the creamy goodness of roasted eggplant and the nutty flavor of soba noodles in a delightful combination. The roasting process infuses the eggplant with rich flavors, enhanced by a marinade of soy sauce and vegetable oil. The sauce, with its balance of sweet, savory, and spicy elements, perfectly complements the dish. The soba noodles, known for their unique taste, provide the ideal texture to accompany the eggplant. The garnish of cilantro leaves and toasted sesame seeds adds a touch of freshness and visual appeal to the dish.
With its simple preparations and wonderful flavors, this eggplant and soba noodle dish is a satisfying and comforting choice for any occasion. Enjoy the creaminess of the eggplant, the nuttiness of the soba noodles, and the well-balanced sauce that ties everything together. Embrace the simplicity and deliciousness of this recipe, and savor each bite.
