SERVES 4
TOTAL TIME: 45 minutes
Do not peel the eggplant, as the skin helps prevent it from breaking apart during cooking. We prefer sake in the sauce, but vermouth can be substituted if necessary. We’ve omitted the salt and pepper from this recipe because the sauce is very well seasoned.
|
¼ |
cup vegetable oil |
|
2 |
pounds eggplant, cut into 1-inch pieces |
|
¼ |
cup soy sauce |
|
¼ |
cup sugar |
|
2 |
tablespoons oyster sauce |
|
1 |
tablespoon Asian chili-garlic sauce |
|
2 |
tablespoons toasted sesame oil |
|
4 |
teaspoons sake (Japanese rice wine) |
|
8 |
ounces dried soba noodles |
|
¾ |
cup fresh cilantro leaves |
|
2 |
teaspoons sesame seeds, toasted |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line large rimmed baking sheet with aluminum foil and brush with 1 tablespoon vegetable oil. Toss eggplant with remaining 3 tablespoons vegetable oil and 1 tablespoon soy sauce, then spread onto prepared baking sheet. Roast until well-browned and tender, 25 to 30 minutes, stirring halfway through roasting time.
2. In small saucepan, whisk sugar, remaining 3 tablespoons soy sauce, oyster sauce, chili-garlic sauce, sesame oil, and sake together. Cook over medium heat until sugar has dissolved, about 1 minute; remove from heat and cover.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve ½ cup cooking water, then drain noodles and return them to pot. Add sauce and roasted eggplant and toss to combine. Add reserved cooking water as needed to adjust consistency. Sprinkle with cilantro and sesame seeds. Serve.