Soba Salad with Grilled Sweet Potato, Eggplant, and Red Pepper

Soba Salad with Grilled Sweet Potato, Eggplant, and Red Pepper Recipe
Randy Mayor; Melanie J. Clarke
To streamline the preparation, cook the noodles ahead of time, and have the vegetables already marinating in a bag. Another quick tip: Remove the potato slices from the simmering water using a slotted spoon, then return the water to a boil, and use the same pot to cook the soba. Use a spatula to carefully turn the potatoes on the grill so they won't stick.

Yield:

4 servings (serving size: 1 1/4 cups soba mixture, 3 slices sweet potato, 2 slices eggplant, and 1 bell pepper wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 439
Caloriesfromfat 15 %
Fat 7.3 g
Satfat 1.1 g
Monofat 2.2 g
Polyfat 2.9 g
Protein 10.1 g
Carbohydrate 80.9 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 259 mg
Calcium 64 mg

Ingredients

12 (1/2-inch-thick) slices sweet potato (about 2 medium)
1/3 cup orange juice
2 1/2 tablespoons molasses
1 tablespoon water
2 teaspoons vegetable oil
1 1/2 teaspoons Dijon mustard
1 garlic clove, crushed
8 (1/2-inch-thick) slices eggplant (about 1 medium)
1 red bell pepper, cut into 4 wedges
Cooking spray
1/3 cup thinly sliced green onions
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon sherry
1 tablespoon dark sesame oil
2 teaspoons brown sugar
1 teaspoon minced peeled fresh ginger
4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)

Preparation

Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the vegetables from bag, reserving marinade.

Prepare grill.

Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade.

Combine onions and next 5 ingredients (onions through ginger). Place soba in a large bowl, and drizzle with dressing. Serve with vegetables.

June 2001
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