Soba Noodle Salad with Pesto and Grilled Eggplant

Serving Size: 10
Total Time:


  • 1 Pound Asian eggplant, sliced crosswise 1/2 inch thick
  • 0.5 English cucumber—halved lengthwise, seeded and thinly sliced crosswise
  • 6 large radish, cut into thin wedges through the stem
  • 1 cup cherry tomato, halved
  • 0.5 Pound buckwheat soba noodle
  • 1 Tbsp soy sauce
  • 4 medium garlic cloves, chopped
  • 2 cup basil leaf
  • 0.5 cup pine nut
  • Kosher salt
  • 1 cup extra-virgin olive oil, plus more for brushing and tossing
  • 1 cup mint leaf, torn if large


  1. Light a grill or preheat a grill pan. Brush the eggplant with olive oil and season with salt. Grill over moderate heat, turning once, until tender and lightly charred, 6 minutes. Transfer the eggplant to a plate and let cool completely, then cut into 3/4-inch pieces.
  2. In a small skillet, toast the pine nuts over moderate heat, tossing, until golden, about 4 minutes; transfer to a plate and let cool.
  3. In a food processor, combine the pine nuts, basil and garlic and pulse until finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream. Add the soy sauce and pulse to blend. Season the pesto with salt.
  4. In a large saucepan of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Rinse the noodles under cold water, then drain and pat dry.
  5. In a large bowl, toss the soba noodles with the pesto until evenly coated. Add the grilled eggplant, tomatoes, radishes, cucumber and 3/4 cup of the mint leaves and toss well. Season the soba noodle salad with salt. Sprinkle the remaining 1/4 cup of mint leaves on top and serve.

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Recipe Credit: Bill Kim
Photo Credit: John Kemick