The broiler gives you direct heat meaning your vegetables will get a gorgeous char in just a few minutes. Cook, relax, and enjoy!
What you'll need:
1 medium eggplant
12 oz grape tomatoes
1 oz fresh ginger
2 Tbsp rice vinegar
2 Tbsp tamari
1 tsp toasted sesame oil
5.6 oz soba noodles
¼ oz fresh basil
¼ oz fresh cilantro
vegetable or safflower oil
rimmed baking sheet
1. Make crispy shallots
Cut ends from shallots, peel, and thinly slice into rings. Place shallot rings in a small saucepan with ½ cup oil over medium heat. Cook, stirring occasionally, until shallots are golden brown, about 7 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate and season with salt. Reserve shallot oil.
Preheat broiler with rack 6-inches from heat source. Slice eggplant lengthwise into 1-inch pieces.
Coat baking sheet with 1 tablespoon shallot oil. Place eggplant and tomatoes on sheet and brush eggplant with some of the shallot oil; season both sides with salt. Broil until softened and charred in spots, flipping eggplant halfway through, 6–8 minutes per side.
Bring a large pot of water to a boil. Peel and grate ginger into a small bowl. Gather ginger in your hand and squeeze juice into bowl; discard pulp. Whisk in rice vinegar, tamari, sesame oil, and 2 tablespoons shallot oil.
Add soba noodles to boiling water and cook until al dente, about 3 minutes. Drain and rinse under cold water.
Once eggplant is cool enough to touch, chop into 1-inch cubes.
Finish & serve
Pick basil and cilantro leaves from stems. Tear large basil leaves into pieces. Toss noodles with eggplant, tomatoes, dressing, and ⅔ of the herbs. Top with crispy shallots and remaining herbs.
See what else is cooking this week!