In Japan, soba noodles are traditionally served cold to enhance their texture, making them the perfect base for a salad. But, who said they had to be Japanese flavoured? Surely we can have a Mediterranean soba noodle salad!
I dressed the noodles in my favourite European flavours: balsamic and maple roasted eggplant, blistered tomatoes, and fresh basil pesto. Not only does this salad taste divine, but it also makes for an attractive platter for a party, BBQ, picnic, or when entertaining guests. Or just yourself. 😂
Be sure to make extra for the all-important leftovers!
100% buckwheat soba noodles are gluten-free; be sure to check the ingredients on your pack if you’re gluten intolerant.
Mediterranean Soba Noodle Salad
A flavour-packed Mediterranean soba noodle salad with balsamic and maple roasted eggplant, blistered tomatoes, and fresh basil pesto. It's the perfect meal for your next party or picnic. Or just for yourself!
- 1 eggplant medium-sized, cut into approx 1 cm (⅖") thick x 4 cm (⅐") long strips
- 200 g cherry tomatoes or baby roma tomatoes, optionally on the vine
- 300 g soba noodles gluten-free if required
- 1 tsp salt
- 1 pinch cracked black pepper
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- salt additional, to taste
- cracked black pepper additional, to taste
- 3 Tbsp five-minute lemon and basil pesto
- toasted pine nuts
- fresh basil leaves a few, optional
- Preheat the oven to 190°C (374°F) and line a large baking tray with baking paper. Bring a large pot of water to boil.
Add eggplant strips to the baking tray and sprinkle with 1 tsp salt. Set aside for 10 minutes. In the meantime, make the five-minute lemon and basil pesto.
- Eggplant: Drizzle over 1 Tbsp oil, 1 Tbsp balsamic vinegar, 1 Tbsp maple syrup, and season with cracked pepper. Toss to coat evenly. Cherry tomatoes: In a separate small baking dish, add the cherry tomatoes, 1 Tbsp olive oil and 2 Tbsp balsamic vinegar, season with a pinch of salt and pepper, and toss to coat.
Roast the eggplants and tomatoes (turning over/ stirring halfway through to ensure even cooking) for 20-25 minutes, or until the tomatoes are blistering. Remove the cherry tomatoes from the oven and set aside to cool. Continue roasting the eggplant for a further 20-25 minutes or until cooked well and softened. Set aside to cool for 10 minutes.
Add the soba noodles to the pot of boiling water and boil for 4 minutes. Drain and rinse immediately under running cold water until completely cool (this will prevent the noodles from going mushy). Drain well.
- Return the soba noodles to the empty pot, add the pesto, eggplant, and the juice from the tomatoes baking dish (don't add the tomatoes yet to avoid squashing them). Toss to combine. Arrange the noodles on serving plates and garnish with the roasted tomatoes, pine nuts, and basil leaves. Serve the dish at room temperature.
- Visit your Asian grocer or health food store to find a varied selection of soba noodles.
- You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to one week.
Please read the Silvobeat nutritional facts disclaimer.