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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

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

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.

Cooking Light JUNE 2001

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


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 15%
  • Fat: 7.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.9g
  • Protein: 10.1g
  • Carbohydrate: 80.9g
  • Fiber: 5.4g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 259mg
  • Calcium: 64mg

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