Soba Noodles with Eggplant and Pomegranate
- 9oz / 270g soba noodles
- 2 eggplant, sliced into 1- to 1½-inch (2-3cm) pieces
- ½ cup sunflower oil or other good oil for shallow frying
- seeds of one pomegranate
- 1 cup walnuts
- 2 spring onions / scallions, finely sliced
- 2 garlic cloves, crushed in a pestle and mortar with 2 big pinches sea salt
- zest + juice of one lemon
- black pepper freshly ground to taste
- 1 fresh chili, finely chopped
- 2 tablespoons brown rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave
- flat leaf parsley for garnish
Cook the soba noodles in a large saucepan of salted water according to packet instructions. Be careful not to overcook – you want them to have a little bite to them. Run them under cold water immediately after draining to stop them cooking any further. Then add a small glug of oil and stir through with a fork to stop them sticking.
Heat the sunflower oil in a large skillet over medium-high heat and fry the eggplant. Once golden brown remove to a colander or a tea towel, sprinkle with sea salt and leave there to drain.
To make the dressing, process in a blender the garlic, salt, pepper, zest, lemon juice, chili, brown rice vinegar, olive oil, pomegranate molasses, sesame oil and honey. Blend until you are happy with the consistency. Taste and adjust for salt.
Stir half the dressing into the noodles along with the eggplant and two thirds of the pomegranate seeds, walnuts and spring onions. Top with remaining pomegranate seeds, walnuts, spring onions and flat-leaf parsley. Add more of the dressing until you are happy with the taste.
Recipe from Eden Kitchen.