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!


serves 2


  • 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


  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!!!



Previous Post Next Post

You may also like

Leave a Reply