Grilled Eggplant Soba Noodles
Famed recipe from Thug Kitchen, We kicked it up a notch with Udon noodles and grilled eggplant making this tasty dish pretty awesome! This will be in your meal rotation more often for sure!
Servings 4
Calories 289kcal
Equipment
- Pyrex Glass Mixing Bowl Set (3-Piece)
Ingredients
- Marinade:
- ½ cup rice vinegar
- ¼ cup water
- ¼ cup soy sauce
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. agave syrup
- 2 cloves garlic minced
- 1 medium eggplant 1 pound
- Noodles:
- 8 oz. udon noodles or buckwheat noodle
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. rice vinegar
- 3 Tbsp. water
- ½ cup fresh basil cut into strips
- 1 ½ Tbsp. sesame seeds
Instructions
- In a glass jar with lid (like a mason jar) Mix all ingredients for marinade. Shake well.
- Slice eggplant into ¼ inch rounds and place into a bowl.
- Pour marinade mixture over the eggplant and marinate 15 minutes (at least) up to an hour (preferable).
- Meanwhile, cook noodles according to package directions.
- Drain and run cold water over noodles to rinse and stop cooking process.
- Place in large bowl and add sesame oil and vinegar and toss to coat.
- Bring grill (or in our case a cast iron skillet) to medium heat.
- Place eggplant on grill or in pan and cook 2 to 3 minutes per side, brushing occasionally with reserved marinade.
- When all eggplant is cooked, cut into bite-sized chunks. Mix with ½ cup left over marinade and 3 Tbsp. water.
- Pour over noodles and add basil. Give a quick toss to incorporate and top with sesame seeds.
- Eat!
Notes
This recipe is adapted from Thug Kitchen.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 38g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 885mg | Fiber: 5g | Sugar: 8g