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Miso Grilled Eggplant and Snap Pea Soba Noodles

August 2, 2017

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggplant has always been one of my favorite foods. When I was little, I first discovered it through eggplant parmesan… baked and breaded and covered with cheese. Who could not love it? Later in college, I came to love it in my thai food sauced up with a basil sauce or thickly mashed up to make a luscious baba ganoush. Eggplant even found a way to create fond memories in my work life. When I first started working at my current job, an editor had pitched a month long theme about eggplant. That month, I learned that not everyone loves eggplant. lol buy why? I still really want to know! But anyways… one of those stories, she had playfully named “3 Myths About Eggplant Told in the Style of the 3 Fates.” I have fond memories of that story because I had so much fun illustrating the art for it. Creating eggplanty like characters that resembled the 3 fates was like a dream come true.

This summer the eggplant that will be forever memorialized in my past is grilled eggplant. There’s nothing better. And this recipe is so simple!

MISO GRILLED EGGPLANT WITH SNAP PEAS AND SESAME SOBA NOODLES

serves 2

Ingredients

  • 2 medium eggplants
  • 8 oz snap peas
  • 1 tbsp olive oil
  • 2 tsp toasted sesame oil
  • 3 tbsp toasted sesame oil
  • 8 oz soba noodles
  • 3 tbsp miso paste
  • 2 tbsp brown sugar
  • 2 tbsp red wine vinegar
  • 1 tbsp lower-sodium soy sauce
  • 2 clove garlic
  • 2 tsp grated peeled fresh ginger
  • 2-3 oz citrus microgreen mix
  • Sliced green onions
  • Sesame seeds for garnish

Directions: 

  1. Heat up your grill pan or outdoor grill. Slice up your eggplant. Sprinkle slices with 1/2 tsp of salt. Arrange between layers of paper towels and let stand for about 15 minutes.
  2. Meanwhile, heat olive oil in a pan over medium high heat. Add snap peas and saute till peas are just slightly soft. About 5 minutes. Remove from heat and set aside.
  3. Cook soba as label directs. Drain and rinse with cold water. Drain a second time and set aside.
  4. In large bowl, whisk miso, vinegar, soy sauce, garlic, ginger, and 3 tablespoons sesame oil, and 2 tablespoons water. Press eggplants dry with paper towels one last time. Brush eggplants with some miso mixture. Keep the remaining sauce. Grill eggplants, covered, 8 to 10 minutes or until just tender, turning over once. Cut into bite-size pieces.
  5. Toss soba, green beans, and eggplants with miso in a large bowl. Serve with a sprinkle of citrus micro greens ; top with onions and sesame seeds.

 

So easy and so delicious!!!

 

 

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