Eggplant Soba

Eggplant Soba is a delightful low-carb Japanese pasta dish that combines the earthy flavors of roasted eggplant with the nutty taste of buckwheat soba noodles. This dish is not only satisfying but also packed with nutrients, making it a perfect option for a healthy meal.

Ingredients

• Soba noodles - 100 grams
• Eggplant - 1 medium (about 200 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the eggplant slices and sprinkle with salt and pepper.
4. Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through until golden and tender.
5. While the eggplant is roasting, cook the soba noodles according to the package instructions. Drain and set aside.
6. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
7. Add the roasted eggplant and cooked soba noodles to the skillet, stirring to combine.
8. Pour in the soy sauce, mirin, and sesame oil, tossing everything together until heated through.
9. Remove from heat, garnish with chopped green onions and sesame seeds, and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• Soba noodles are a good source of protein and fiber, aiding in digestion.

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