Soba with Miso-Glazed Eggplant
Use baby eggplants for this Japanese dish.
PREP TIME: 20 mins TOTAL TIME:45 mins
2 medium eggplants
8 oz. green beans
2 tsp. toasted sesame oil
3 tbsp. toasted sesame oil
8 oz. soba noodles
3 tbsp. miso paste
2 tbsp. brown sugar
2 tbsp. red wine vinegar
1 tbsp. lower-sodium soy sauce
2 clove garlic
2 tsp. grated peeled fresh ginger
1 bag baby spinach
Sliced green onions
Prepare outdoor grill for direct grilling on medium. Sprinkle eggplant slices with 1/2 teaspoon salt. Arrange between layers of paper towel; let stand 15 minutes.
Meanwhile, stack two 24-inch-long sheets aluminum foil. Place beans on half of foil; toss with 2 teaspoons oil. Fold other half of foil over; crimp edges to seal. Grill 16 minutes, turning over once. Set aside.
Cook soba as label directs. Drain and rinse with cold water. Drain again; set aside.
In large bowl, whisk miso, sugar, vinegar, soy sauce, garlic, ginger, remaining 3 tablespoons sesame oil, and 2 tablespoons water. Firmly press liquid from eggplants with dry paper towels. Brush eggplants with some miso mixture (reserve remaining). Grill eggplants, covered, 8 to 10 minutes or until just tender, turning over once. Cut into bite-size pieces.
Toss soba, green beans, and eggplants with miso in bowl. Serve on spinach; top with onions and sesame.