Grilled eggplant and sweet potato on soba noodles

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

Grilled eggplant and sweet potato on soba noodles

Serving Size: 4


  • 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)

soba noodles


  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.

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