Cold Soba with Spicy Eggplant Sauce- anti-cancer recipes- cook for your life

Cold Soba with Spicy Eggplant Sauce

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

In Japan, eggplant is a favorite summer food, as are cold soba (buckwheat) noodles. They are both thought to have a cooling effect in the body. In this Cold Soba with Spicy Eggplant Sauce...


Ingredients

  • 2 medium large eggplants, skin on, pricked with a fork a few times
  • 2 cloves of garlic, chopped
  • 2 tablespoons finely minced fresh ginger
  • 3 tablespoons rice wine vinegar
  • 1 to 2 tablespoons tamari or shoyu soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon natural roasted peanut butter
  • 2 teaspoons toasted sesame oil, divided
  • Pinch of cayenne
  • 6 ounces cooked soba noodles (see Chef Tips)
  • 1 cucumber, peeled, halved, seeded, cut diagonally into ⅓-inch slices

Garnish

  • 2 scallions, green parts included, thinly sliced
  • ¼ cup cilantro leaves, chopped
  • 2 teaspoons toasted sesame seeds (optional)

Nutrition Facts

Calories

209 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g

Carbohydrates

40 g

Sugar

11 g

Fiber

8 g

Protein

8 g

Sodium

453 mg

Directions

  1. Either grill the whole eggplants over a medium flame, turning often with tongs, until the skin is black and charred, or cut them in half lengthwise and bake them, cut side down, on a non stick or well-oiled baking dish at 375 degrees. Grilling should take 20 to 25 minutes; baking 45 minutes to 1 hour. In either case, the eggplants are done when their inner flesh is soft, they are oozing with liquid, and they have collapsed slightly. Remove from heat and allow to cool.
  2. When cool enough to handle, either scoop the innards out of the baked eggplants, discarding the skins, or if you grilled them, scrape off the blackened skin. Place about one-third of the eggplant flesh in a food processor. Pull the remaining eggplant into long stringy pieces, then coarsely chop and place in a bowl.
  3. In the food processor with the eggplant, add the garlic, ginger, vinegar, tamari, brown sugar, peanut butter, toasted sesame oil, and cayenne. Buzz the mixture until smooth; taste, and adjust the seasoning.
  4. Transfer the eggplant puree to the bowl with the chopped eggplant and stir to mix. Refrigerate for a couple of hours to let the flavors blend. Bring to room temperature and taste for flavor before serving.
  5. Toss the soba noodles with a teaspoon of toasted sesame oil and the cucumber slices.
  6. Stir the eggplant sauce well, and spoon it over the pasta. Sprinkle with the scallions, cilantro and toasted sesame seeds, if using. Serve.

Chef Tips

Use our Basic Soba recipe if you’ve never cooked this kind of noodle before.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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