Soba Noodles with Roasted Eggplant

Adapted from Eating Well

1 medium eggplant (about 1 pound)
8 ounces soba noodles
1 teaspoon plus 1 tablespoon peanut oil, divided
3 cloves garlic, peeled and crushed
1/2 teaspoon Kosher salt
3-1/2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons minced fresh ginger
2 tablespoons brown sugar
1-1/2 teaspoons Thai-style chili sauce
4 medium carrots, grated
2 tablespoons sesame seeds, toasted
1 cup diced English (hot house) cucumber

Preheat your broiler. Cut eggplant in half lengthwise and place, cut side down, on a baking sheet. Broil until skin is blackened and flesh is soft, about 10 minutes. Set aside to cool.

Bring a large pot of water to a boil and cook noodles according to package directions. Drain and rinse under cool water. Extract as much water as possible, then place in a large bowl with 1 teaspoon peanut oil.

Mash garlic and salt together to form a paste. Place in small bowl and add vinegar, tamari/soy sauce, ginger, brown sugar, chili sauce and remaining 1 tablespoon peanut oil. Whisk until well-blended.

Peel the eggplant and discard the skin. Chop the flesh into a coarse purée. Add the eggplant, carrots and sesame seeds to the noodles, then add the dressing and toss well. Just before serving, garnish with cucumber.

Makes 4 servings
Per serving: 341 calories, 7g fat (1g sat), 0mg cholesterol, 1,057mg sodium, 64g carb, 7g fiber, 11g sugar, 11g protein

Nutritional Analysis: This dish is low in Saturated Fat and Cholesterol. It is also a good source of Vitamin A and Manganese. (Source: nutritiondata.com) If you are watching your Sodium intake, you may want to skip the Kosher salt or look for a low-sodium chili sauce. If you want to eliminate some of the carbs, skip the brown sugar or reduce the serving size.