Grilled eggplant and sweet potato on soba noodles

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This does taste as nice as it looks. It’s a bit of trouble, but definitely worth it.

Serving Size: 4

Ingredients:

• 2 sweet potatoes, sliced in 1/2 inch slices, will be about 12 total slices (about 2 medium)
• 1 cup orange juice
• 2 1/2 tbs. molasses
• 2 tbs. water
• 2 tsp.vegetable oil
• 2 tbs. Dijon mustard
• 1 garlic clove, crushed
• 1 eggplant, sliced in 1/2 inch slices, will be about 8 slices
• 1 red bell pepper, cut into 8 wedges
• cooking spray
• 1/3 cup thinly sliced green onions
• 1 1/2 tbs. soy sauce
• 1/4 cup sherry
• 1 tbs. sesame oil
• 1 tbs. brown sugar
• 1 teaspoon ginger, minced
• 4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)

Directions:

1. Place potato slices in a saucepan, and cover with water; bring to a boil.
2. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain.
3. Rinse with cold water; drain well.
4. Combine juice molasses, water, oil, mustard and garlic as a marinade.
5. Add potato slices, eggplant, and bell pepper to marinate in refrigerator for 1 hour.
6. Prepare grill.
7. 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.
8. Combine onions and next 5 ingredients (onions through ginger).
9. Place cooked soba noodles in a large bowl, and drizzle with dressing.
10. Serve with vegetables.

This entry was posted on Thursday, August 2nd, 2007 at 9:36 pm and is filed under Bell Pepper, Eggplant, Main Dishes, Noodles, Sweet potato. You can follow any responses to this entry through the RSS 2.0 feed.

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