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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olwethu tshangana
[email protected]This salad is a bit too sweet for my taste.
Vita Winona
[email protected]I'm not a fan of pluots, so I substituted them with peaches. The salad was still delicious.
sangam mijar
[email protected]The roasted eggplant in this salad is amazing. I could eat it on its own!
Nalubega Madrine
[email protected]This salad is a bit time-consuming to make, but it's worth the effort.
MJ T
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Prabesh Rasaili
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and fiber.
Jordan Parr
[email protected]I've made this salad several times and it's always a hit with my friends and family. It's a great way to showcase seasonal produce.
Nofiu Raimot
[email protected]This salad is so easy to make and it's absolutely delicious. I love the combination of flavors and textures. It's the perfect summer salad.
Md Rasidul
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try anyway. I'm so glad I did! The eggplant was roasted to perfection and had a lovely smoky flavor. The salad was delicious and I'll definitely be making it again.
Axel Rivera
[email protected]This salad is a great meal prep option. I made a big batch on Sunday and ate it for lunch all week. It held up well in the fridge and still tasted delicious.
amir hashmi
[email protected]I love the combination of flavors in this salad. The sweetness of the pluots and the smokiness of the eggplant are a perfect match. I also love the addition of the herbs, which add a refreshing brightness.
Juan Molina
[email protected]This salad is a great way to use up leftover roasted eggplant. I had some in the fridge and decided to try this recipe. I'm so glad I did! The salad was delicious and I'll definitely be making it again.
KARIM ELATHMANI
[email protected]I followed the recipe exactly and the salad turned out perfectly. It was so delicious that I ate two helpings!
Tammy Crowden
[email protected]This salad was a delightful explosion of flavors and textures. The roasted eggplant added a smoky sweetness, while the pluots and herbs brought a refreshing brightness. The soba noodles provided a satisfying chewiness that tied everything together.