Soba Salad with Grilled Eggplant and Tomato

By courtneyepowell

Ingredients

• 1 medium eggplant, cut lengthwise into 1-inch slices
• Coarse salt
• 2 tablespoons safflower oil, plus more for brushing
• 1 medium tomato, halved
• 8 ounces soba noodles
• 3 scallions, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 teaspoons toasted sesame oil
• 1/4 cup coarsely chopped cilantro

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.

STEP 2
Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.

STEP 3
Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.

STEP 4
Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.