2 medium eggplants
8 oz snap peas
1 tbsp olive oil
2 tsp toasted sesame oil
3 tbsp toasted sesame oil
8 oz soba noodles
3 tbsp miso paste
2 tbsp brown sugar
2 tbsp red wine vinegar
1 tbsp lower-sodium soy sauce
2 clove garlic
2 tsp grated peeled fresh ginger
2-3 oz citrus microgreens mix
Sliced green onions
Sesame seeds for garnish
Heat up your grill pan or outdoor grill. Slice up your eggplant. Sprinkle slices with 1/2 tsp of salt. Arrange between layers of paper towels and let stand for about 15 minutes.
Meanwhile, heat olive oil in a pan over medium high heat. Add snap peas and saute till peas are just slightly soft. About 5 minutes. Remove from heat and set aside.
Cook soba as label directs. Drain and rinse with cold water. Drain a second time and set aside.
In large bowl, whisk miso, vinegar, soy sauce, garlic, ginger, and 3 tablespoons sesame oil, and 2 tablespoons water. Press eggplants dry with paper towels one last time. Brush eggplants with some miso mixture. Keep the remaining sauce. Grill eggplants, covered, 8 to 10 minutes or until just tender, turning over once. Cut into bite-size pieces.
Toss soba, green beans, and eggplants with miso in a large bowl. Serve with a sprinkle of citrus micro greens ; top with onions and sesame seeds.
Delicious, farm-fresh harvests are closer than you think.