Soba Noodle Salad with Pesto and Grilled Eggplant

Name: Soba Noodle Salad with Pesto and Grilled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Asian eggplant, sliced crosswise 1/2 inch thick; 1 cup extra-virgin olive oil, plus more for brushing and tossing; Kosher salt; 1/2 cup pine nuts; 2 cups basil leaves; 4 medium garlic cloves, chopped; 1 tablespoon soy sauce; 1/2 pound buckwheat soba noodles; 1 cup cherry tomatoes, halved; 6 large radishes, cut into thin wedges through the stem; 1/2 English cucumberhalved lengthwise, seeded and thinly sliced crosswise; 1 cup mint leaves, torn if large

Servings: persons

1 pound Asian eggplant, sliced crosswise 1/2 inch thick
1 cup extra-virgin olive oil, plus more for brushing and tossing
Kosher salt
1/2 cup pine nuts
2 cups basil leaves
4 medium garlic cloves, chopped
1 tablespoon soy sauce
1/2 pound buckwheat soba noodles
1 cup cherry tomatoes, halved
6 large radishes, cut into thin wedges through the stem
1/2 English cucumberhalved lengthwise, seeded and thinly sliced crosswise
1 cup mint leaves, torn if large

1
Light a grill or preheat a grill pan.
2
Brush the eggplant with olive oil and season with salt.
3
Grill over moderate heat, turning once, until tender and lightly charred, 6 minutes.
4
Transfer the eggplant to a plate and let cool completely, then cut into 3/4-inch pieces.
5
In a small skillet, toast the pine nuts over moderate heat, tossing, until golden, about 4 minutes; transfer to a plate and let cool.
6
In a food processor, combine the pine nuts, basil and garlic and pulse until finely chopped.
7
With the machine on, add the 1 cup of olive oil in a steady stream.
8
Add the soy sauce and pulse to blend.
9
Season the pesto with salt.
10
In a large saucepan of salted boiling water, cook the soba noodles until al dente, about 4 minutes.
11
Rinse the noodles under cold water, then drain and pat dry.
12
In a large bowl, toss the soba noodles with the pesto until evenly coated.
13
Add the grilled eggplant, tomatoes, radishes, cucumber and 3/4 cup of the mint leaves and toss well.
14
Season the soba noodle salad with salt.
15
Sprinkle the remaining 1/4 cup of mint leaves on top and serve.

1131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Asian eggplant, sliced crosswise 1/2 inch thick, 1 cup extra-virgin olive oil, plus more for brushing and tossing, Kosher salt, 1/2 cup pine nuts, and more.

Yes, Soba Noodle Salad with Pesto and Grilled Eggplant falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!