Silky roasted eggplant gets a glossy, savory-sweet miso glaze with a little char for depth. Toasted sesame oil and nutty soba noodles provide a satisfying, chewy base. Bright edamame and scallion add poppy, green contrast and crunch. Serve warm for a cozy weeknight or at room temperature for a picnic-style lunch.
Ingredients
- 2 medium Japanese eggplants (about 1 lb), halved lengthwise
- 2 tbsp neutral oil (vegetable or grapeseed)
- 1/4 tsp fine sea salt, plus more to taste
- 3 tbsp white miso
- 1 tbsp mirin
- 1 tbsp maple syrup
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 garlic clove, minced
- 1 tsp freshly grated ginger
- 8 oz soba noodles
- 1 cup shelled edamame (frozen, thawed)
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 scallions, thinly sliced
- 1 small cucumber, thinly sliced (optional)
- 1 tbsp toasted sesame seeds
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Score the cut side of each eggplant half in a diamond pattern, brush with 2 tbsp oil and sprinkle with 1/4 tsp salt. Place cut-side up on a foil-lined baking sheet.
- Roast the eggplants for 20–25 minutes, until the flesh is tender and starting to brown. If you like more char, slide under the broiler for 2–3 minutes—watch closely so they don’t burn.
- While the eggplant roasts, whisk together miso, mirin, maple syrup, soy sauce, garlic, and ginger until smooth to make the glaze.
- Remove the eggplants from the oven, brush each generously with two-thirds of the glaze, then return to the broiler for 2–4 minutes until the glaze bubbles and caramelizes. Remove and let rest for a few minutes, brushing with the remaining glaze if desired.
- Cook the soba according to package instructions until just al dente. Drain and rinse under cold water to stop cooking, then toss with toasted sesame oil, rice vinegar and a small splash of soy to taste.
- Fold the edamame, cucumber (if using), and half the scallions into the soba. Taste and adjust seasoning—add a pinch of salt or more rice vinegar if needed.
- Slice each eggplant half into wide strips or leave whole and nestle over bowls of soba. Scatter the remaining scallions, toasted sesame seeds and a pinch of red pepper flakes over the top.
- Serve immediately while the eggplant is warm, or let the bowl come to room temperature for a grab-and-go meal.
Tips or Variations
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- Make-ahead: roast and glaze eggplant a day ahead, then rewarm briefly in a hot oven before serving.
- Swap soba for udon or rice noodles for a different texture; stir in a handful of wilted spinach for extra greens.