Name: Soba with Miso-Glazed Eggplant
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium eggplants; 8 oz. green beans; 2 tsp. toasted sesame oil; 3 tbsp. toasted sesame oil; 8 oz. soba noodles; 3 tbsp. miso paste; 2 tbsp. brown sugar; 2 tbsp. red wine vinegar; 1 tbsp. lower-sodium soy sauce; 2 clove garlic; 2 tsp. grated peeled fresh ginger; 1 bag baby spinach; Sliced green onions; sesame seeds

Step 1Prepare outdoor grill for direct grilling on medium. Sprinkle eggplant slices with 1/2 teaspoon salt. Arrange between layers of paper towel; let stand 15 minutes.

Step 2Meanwhile, stack two 24-inch-long sheets aluminum foil. Place beans on half of foil; toss with 2 teaspoons oil. Fold other half of foil over; crimp edges to seal. Grill 16 minutes, turning over once. Set aside.

Step 3Cook soba as label directs. Drain and rinse with cold water. Drain again; set aside.

Step 4In large bowl, whisk miso, sugar, vinegar, soy sauce, garlic, ginger, remaining 3 tablespoons sesame oil, and 2 tablespoons water. Firmly press liquid from eggplants with dry paper towels. Brush eggplants with some miso mixture (reserve remaining). Grill eggplants, covered, 8 to 10 minutes or until just tender, turning over once. Cut into bite-size pieces.

Step 5Toss soba, green beans, and eggplants with miso in bowl. Serve on spinach; top with onions and sesame.

Soba with Miso-Glazed Eggplant

Ingredients

Directions

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