### Tasty Soba Noodle Stir-Fry with Eggplant
This dish for a savory soba noodle stir-fry featuring eggplant is not only appetizing but also versatile for different dietary needs. With its gluten-free buckwheat noodles and a delicious miso marinade, this meal is ideal for a quick dinner during the week or as a pleasing option for meal prep.
#### Ingredients
– **Eggplant (Aubergine)**: 1 medium, chopped
– **Soba Noodles**: 200g (ensure gluten-free certification)
– **Broccoli**: 1 small head, sliced into thin stalks
– **Green Onion**: 2, roughly chopped
– **Garlic**: 1 clove, minced (set aside half for cooking)
– **Chili Pepper**: 1, sliced (set aside half for cooking)
– **Spinach**: A handful
– **Sesame Seeds**: For garnish
– **Cilantro**: Fresh, for garnish
– **Cooking Oil**: For sautéing
– **Miso Paste**: 2 tablespoons (for the marinade)
– **Optional**: Rice vinegar or lemon juice (for additional tanginess)
#### Instructions
1. **Prepare the Eggplant**: Heat a well-oiled skillet over medium heat. Add the chopped eggplant with a sprinkle of salt. Cook for 6-8 minutes, stirring now and then, until the eggplant shrinks and gains color. Add more oil if needed to avoid sticking.
2. **Create the Marinade**: In a small bowl, mix the miso paste with a bit of water to form a smooth marinade. Use the back of a teaspoon to help dissolve the miso, then whisk until completely blended. If desired, include a splash of rice vinegar or lemon juice for extra tang.
3. **Cook the Soba Noodles**: Follow the instructions on the package to prepare the soba noodles. Once done, rinse them under cold water to eliminate excess starch, keeping them from becoming sticky.
4. **Prepare the Vegetables**: Slice the broccoli into thin stalks and roughly chop the green onions.
5. **Char the Broccoli**: Once the eggplant is ready, transfer it to a bowl. In the same skillet, add the broccoli, green onions, half of the minced garlic, and half of the sliced chili. Char the broccoli for 1-2 minutes on each side.
6. **Combine Ingredients**: Return the cooked eggplant to the skillet and add half of the marinade. Stir to mix.
7. **Add Noodles and Spinach**: Fold in the soba noodles (starting with 2/3 of the noodles) and a handful of spinach. Remove from heat and toss everything together. Adjust the noodle quantity according to your preference for the filling-to-noodle ratio.
8. **Serve**: Dish up the stir-fry into two bowls. Garnish with sesame seeds, fresh cilantro, the remaining chili, and a drizzle of the leftover marinade.
#### Notes
– **Substitutes**: If eggplant isn’t your preference, think about using mushrooms or tofu as substitutes.
– **Gluten-Free Note**: While soba noodles are generally gluten-free, ensure to check the packaging for any wheat content.
– **Marinade Flexibility**: The marinade is crafted to be non-acidic, but feel free to modify it with some vinegar or lemon juice if you like.
Savor this colorful and healthy soba noodle stir-fry, bursting with flavor and perfect for any meal occasion!