Eggplant & Mango Soba Noodles

Eggplant & Mango Soba Noodles
Recipe Yield: 4-6 servings


  • 4 eggplants, cut into medium dice
  • 1/4 cup grapeseed or avocado oil
  • 1/2 red onion, sliced thinly
  • 1 bunch basil leaves (about ½ cup) torn
  • 1 bunch cilantro (about ½ cup) chopped
  • 1 mango, peeled and sliced thinly
  • 1 package soba noodles (about 250 g) prepared according to package directions


  • ½ cup rice vinegar
  • 2 Tbsp coconut sugar or raw sugar
  • ½ tsp salt
  • ¼ tsp red chili flakes
  • 1 Tbsp toasted sesame oil 
  • 1 lime, zested and juiced
  • 2 garlic cloves, crushed


  • Preheat oven to 400 F degrees.
  • Toss the eggplant with ¼ cup oil and a little salt, and place onto a large non-stick baking tray. Roast for 20-30 minutes until lightly browned and soft.
  • Prepare the soba noodles according to the package directions. Make sure to stir them so they don’t stick together.
  • In a small pot over medium heat, add all the dressing ingredients except the lime zest and juice and the garlic cloves. Whisk until the sugar is melted. Remove from heat and add the garlic and lime juice and zest. Set aside.
  • In a large bowl combine soba noodles, basil, cilantro, eggplant, onion and mango. Toss in the dressing and serve room temperature or cold.