Posted on

Roasted Sesame Eggplant {Recipe}

I made this a few weeks ago, but it was very delicious and it’s worthy of a post. Farmers’ markets have started to have some really delicious eggplant. It’s a summer / early fall vegetable.

Roasted Sesame Eggplant

Ingredients

  • Eggplant
  • Sesame Oil
  • Salt & Pepper
  • Ground black sesame or regular sesame (optional)

Directions

  1. Preheat the oven to 400F.
  2. Cut the eggplants in half, and then in 2-3 inch pieces.
  3. Place the eggplants facing up on a greased baking tin. Drizzle with sesame oil. Sprinkle with salt and pepper and sesame (optional).
  4. Bake for 25-30 minutes. They should be starting to get a little bit mushy so they will be really flavorful.

Inspiration for this recipe came from {HERE}.

Great served as a side or for snacking.

Posted on

Recipe: Miso Eggplant Soba Noodles

I first learned about soba noodles from my half-Japanese fiance. He introduced me to “zaru soba“, a favorite of his mom’s, which is simply chilled soba noodles that you dip in a soy saucey sauce. I made it way back in 2007. They are usually topped with scallions and bonito flakes and sometimes seaweed. Ever since my first bite of zaru soba I have been on the hunt for more delicious soba recipes. I found a recipe in The Dancing Gourmet and decided to Maggie-fy it into this…

(Note – I think this would also be awesome if you subbed mushrooms in for the eggplant. Just saying.)

Maggie’s Miso Eggplant Soba Noodles

Ingredients (serves 1-2; 1 as a meal or 2 as a side)

  • 1 bundle of soba noodles (it’s probably 1.5 – 2 servings)
  • 1/2 of a small/medium eggplant, thinly sliced (I used a mandoline)
  • 1 teaspoon grated ginger
  • 2 cloves garlic, crushed and chopped
  • 1 tablespoon olive oil
  • 1 tablespoon miso
  • 2-3 teaspoons honey
  • 2 teaspoons mustard
  • 1-2 tablespoons water (or more, as needed)
  • 2 scallions, thinly sliced
  • 1/2 of a medium cucumber, thinly sliced (mandoline again)
  • a few spritzes of bragg’s liquid aminos (or soy sauce)

Method

  1. Cook noodles according to package (usually boil for 4 minutes and then rinse in cold water).
  2. Saute the ginger and garlic in the olive oil over high heat for 1 minute. Add the eggplant and reduce heat to medium; saute for 2 minutes. Add a few tablespoons of water if it starts to dry out.
  3. Add the miso, honey, and mustard and continue to cook over medium heat. Add more water as needed to make this into a creamy sauce. Cook for about 2 more minutes.
  4. Remove the sauce from the heat and stir in the scallions, cucumber, and noodles. Spritz with bragg’s or soy sauce.
  5. Serve garnished with cilantro (or whatever is in your fridge).

This really was good. I brought it for lunch, which wasn’t the best idea as I don’t like having noodles for lunch, but it worked. I actually don’t like noodles in general so the fact that I liked this must mean it’s pretty delicious.

I have another soba recipe coming, so stay tuned…

What’s your favorite noodle? Do you even like noodles?