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1
Preheat the oven to 450 degrees.
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2
Cover a sheet pan with foil.
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3
Place the eggplant in a large bowl and season with salt to taste.
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4
Add 2 tablespoons of the oil and toss well.
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5
Spread on the baking sheet in an even layer.
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6
Place in the oven and roast for 20 minutes, or until the eggplant is soft when you pierce it with a fork and beginning to brown on the edges.
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7
It will look dry on the outside surfaces.
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8
Remove from the oven and very carefully fold over the foil and crimp the edges so that the eggplant is now contained within a foil envelope, where it will steam and become softer.
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9
Set aside until the eggplant cools.
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10
Meanwhile, cook the soba noodles.
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11
When theyre done, drain, rinse with cold water, shake well in the colander and transfer to a bowl.
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12
Add the sesame oil and stir together.
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13
Heat a wok or a large heavy frying pan over high heat until a drop of water evaporates within a few seconds when added to the pan.
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14
Add 1 tablespoon of the sunflower oil and the tofu.
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15
Let sit in the pan to sear for 30 seconds, then stir-fry until lightly browned.
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16
Add 1 teaspoon of the soy sauce, toss together, then remove from the heat and add to the noodles.
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17
Add the roasted eggplant and the minced chiles, the plums or pluots and all of the chopped herbs if serving right away, half of them if serving later.
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18
In a small bowl or measuring cup mix together the seasoned wine vinegar, the remaining soy sauce, salt to taste, the lime juice and zest, and the garlic.
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19
Whisk in the remaining oil.
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20
Taste and adjust seasoning.
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21
Toss with the noodle salad and serve.
