Name: Soba Noodles With Roasted Eggplant and Sesame for Two
Total time: 50 min
Ingredients: 2 tablespoons Vegetable oil; 1 pound eggplant , cut into 1-inch pieces; 2 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon oyster sauce; 1 tablespoon toasted sesame oil; 1½ teaspoons Asian chili-garlic sauce; 2 teaspoons sake or dry vermouth; 4 ounces soba noodles; ¼ cup fresh cilantro leaves; 1 teaspoon sesame seeds , toasted

Why This Recipe Works

The creamy texture and mild flavor of cooked eggplant was the perfect foil for the rich, nutty noodles. Roasting proved an easy, hands-off way to cook the eggplant, and tossing it with soy sauce beforehand helped season the vegetable and draw out its moisture. A combination of soy sauce, oyster sauce, Asian chili-garlic sauce, sake, and toasted sesame oil formed a bold, complex sauce that provided a nice balance of sweet and spicy flavors. A garnish of toasted sesame seeds was the perfect finishing touch.

Before You Begin

Do not substitute other types of noodles for the soba noodles here.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and brush with 1½ teaspoons vegetable oil. Toss eggplant with remaining 1½ tablespoons vegetable oil and 1½ teaspoons soy sauce, then spread on prepared sheet. Roast until well browned and tender, 25 to 30 minutes, stirring halfway through roasting.

In small saucepan, whisk remaining 1½ tablespoons soy sauce, sugar, oyster sauce, sesame oil, chili-garlic sauce, and sake together. Cook over medium heat until sugar has dissolved, about 1 minute; cover and set aside.

Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve ½ cup cooking water, then drain noodles and return them to pot. Add roasted eggplant, sauce, and cilantro and toss to combine. Adjust consistency with reserved cooking water as needed. Sprinkle individual portions with sesame seeds. Serve.