8 ounces soba noodles
2 medium eggplants, about 1 pound total
1⁄4 cup fresh basil, cut into thin ribbons
2 tablespoons sesame seeds
1 tablespoon tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1⁄4 cup water
1⁄4 cup tamari or soy sauce
1⁄2 cup rice vinegar
2 tablespoons toasted sesame oil 1⁄4 cup brown sugar
2 cloves of garlic, minced
Slice the eggplant widthwise into 1⁄4’’ disks.
Sprinkle the slices with salt and let them rest in a colander for 30 minutes to draw some moisture out from the eggplant.
While the eggplant rests, mix all the ingredients for the marinade in a large measuring glass.
After 30 minutes, rinse off the salt and pat the eggplant slices dry with a tea towel.
Place the eggplant in a large baking dish and pour the marinade over the slices.
Let the eggplant marinade for at least 15 minutes, up to 40 minutes.
While the eggplant marinades, cook the soba noodles according the package directions.
Drain the noodles and rinse them with cool water to stop the cooking process.
Place them in a large bowl and add the tamari, toasted sesame oil, and rice vinegar.
Toss well and set aside.
When the eggplant is done marinating, grill the eggplant slices over a medium heat, around 300-‐350, on an oiled grill.
Reserve the marinade.
Each side of the eggplant slices should take approximately 3-‐4 minutes to cook or until clear grill marks are present.
If the eggplant begins to look a little dry, remove the slices from the grill and quickly dip them in the remaining marinade and continuing cooking them until done.
When all of the eggplant is done cooking and has cooled slightly, cut up the disks into 1⁄2’’ square pieces.
Toss the eggplant, basil, and soba noodles together.
Add 1⁄4 cup of the remaining marinade and toss again.
Top with sesame seeds and serve at room temperature or cold.