SOBA AND HERB SALAD WITH ROASTED EGGPLANT AND PLUOTS
This dish is inspired by a Yotam Ottolenghi soba salad that pairs eggplant and soba with mango. Instead of mango, this recipe calls for plums or Pluots, the trademark for a cross between plums and apricots. This recipe offers a contrast of the savory/spicy and fruity/sweet.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees. Cover a sheet pan with foil. Place the eggplant in a large bowl and season with salt to taste. Add 2 tablespoons of the oil and toss well. Spread on the baking sheet in an even layer. Place in the oven and roast for 20 minutes, or until the eggplant is soft when you pierce it with a fork and beginning to brown on the edges. It will look dry on the outside surfaces. Remove from the oven and very carefully fold over the foil and crimp the edges so that the eggplant is now contained within a foil envelope, where it will steam and become softer. Set aside until the eggplant cools.
- Meanwhile, cook the soba noodles. When they're done, drain, rinse with cold water, shake well in the colander and transfer to a bowl. Add the sesame oil and stir together.
- Heat a wok or a large heavy frying pan over high heat until a drop of water evaporates within a few seconds when added to the pan. Add 1 tablespoon of the sunflower oil and the tofu. Let sit in the pan to sear for 30 seconds, then stir-fry until lightly browned. Add 1 teaspoon of the soy sauce, toss together, then remove from the heat and add to the noodles. Add the roasted eggplant and the minced chiles, the plums or pluots and all of the chopped herbs if serving right away, half of them if serving later.
- In a small bowl or measuring cup mix together the seasoned wine vinegar, the remaining soy sauce, salt to taste, the lime juice and zest, and the garlic. Whisk in the remaining oil. Taste and adjust seasoning. Toss with the noodle salad and serve.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 784 milligrams, Sugar 10 grams
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Mohammad Wahdat
[email protected]This salad is a great way to use up leftover soba noodles. I also added some grilled chicken to make it a more complete meal.
ahOo satinkzai
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The flavors are amazing and the salad is so refreshing.
Ledjan Hysa
[email protected]This is a delicious and healthy salad that's perfect for a summer meal. The roasted eggplant and pluots add a unique flavor that I really enjoyed.
Simon Gayond
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's a great dish to bring to a potluck or picnic.
Lucretia Benjamin
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of the soba noodles, roasted eggplant, pluots, and herbs.
Tanha Deep
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor combination.
Ayan Ismail
[email protected]This is a great recipe for a light and healthy lunch or dinner. I especially love the roasted eggplant, which adds a smoky flavor to the salad.
Mike George
[email protected]This salad is packed with flavor and nutrients. It's a great way to get your daily dose of fruits, vegetables, and whole grains.
Joyce Kelly
[email protected]I love the smoky flavor that the roasted eggplant adds to this salad. I also appreciate the fact that this recipe is so easy to make.
Zia Raiwaqavuka
[email protected]This salad is a great way to use up leftover soba noodles. I also added some grilled chicken to make it a more complete meal.
Ghulam Dastgir
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The flavors are amazing and the salad is so refreshing.
Hanifa Abba
[email protected]This is a delicious and healthy salad that's perfect for a summer meal. The roasted eggplant and pluots add a unique flavor that I really enjoyed.
Suleiman Daniels
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's a great dish to bring to a potluck or picnic.
Ahmed Ovi Official
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of the soba noodles, roasted eggplant, pluots, and herbs.
Sk Saeed
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this salad. The eggplant was roasted perfectly and the pluots added a sweetness that balanced out the bitterness of the eggplant.
becky bryant
[email protected]This is a great recipe for a light and healthy lunch or dinner. I especially love the roasted eggplant, which adds a smoky flavor to the salad.
Devi Kandel
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
alyssa walsh
[email protected]I followed the recipe exactly and the salad turned out perfect. The eggplant was roasted to perfection and the pluots were sweet and juicy.
Amina rajpoot
[email protected]This soba noodle salad is a refreshing and flavorful summer dish. The roasted eggplant and pluots add a smoky and sweet flavor, while the herbs and dressing add a bright and tangy flavor.