Soba Salad With Grilled Eggplant And Tomato Recipes

SOBA SALAD WITH GRILLED EGGPLANT AND TOMATO

Steps:

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

SOBA AND HERB SALAD WITH ROASTED EGGPLANT AND PLUOTS

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.

GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD

Steps:

• Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.

EGGPLANT-TOMATO SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
• Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
• Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
• Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES

Steps:

• Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
• Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0