2 1/2 eggplants
12 oz grape tomatoes
2 oz fresh ginger
1/4 cup rice vinegar
1/4 cup tamari
2 tsp toasted sesame oil
9.5 oz soba noodles
1/2 oz fresh basil
1/2 oz fresh cilantro
1. Preheat broiler with rack 6" from heat. Peel and thinly slice shallots into rings. Place shallot rings in a small saucepan with 2/3 cup oil (canola, vegetable or safflower) over medium heat. Cook, stirring until shallots are golden brown. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Reserve shallot oil.
2. Slice eggplants lengthwise into 1" planks. Coat 2 sheets with 1 tbsp shallot oil. Place eggplant and tomatoes on sheets and brush eggplant with some shallot oil; season both sides with salt. Working 1 sheet at a time, broil, flipping eggplant halfway through, until soft and charred in spots, 6 - 8 minutes per side.
3. Meanwhile, bring a large pot of water to a boil. Peel and grate ginger into a small bowl. Gather ginger in you hand and squeeze juice into bowl; discard pulp. Whisk in rice vinegar, tamari, sesame oil, and 4 tbsp shallot oil.
4. Cook sobs noodles. Add sobs noodles to boiling water and cook util al dente, about 3 minutes or so. Drain and rinse under cold water.
5. Once eggplant is cool enough to touch, chop into 1" cubes.
6. Pick basil and cilantro leaves from stems. Tear large basil leaves into pieces. Toss noodles with eggplant, tomatoes, dressing, and 2/3 of the herbs. Top with crispy shallots and remaining herbs. Enjoy!!
Some of the products I like to use.
Thinly slice the shallots.
My shallots after they are browned. Make sure you save the shallot oil.
The dressing for the noodles.
The eggplant and tomatoes brushed with shallot oil and seasoned with salt on both sides.
Eggplant and tomatoes after being broiled.
Eggplant cut up with tomatoes, ready to add to the soba noodles.
Cooked soba noodles.
Herbs and crispy shallots ready to add to the dish.
Ready to eat!