Instructions
Follow the steps and taste along the way.
Prepare the eggplant
Preheat the oven to 220 °C. Cut the eggplant into approximately 2 cm cubes. Toss it on a baking sheet with the neutral oil and 2 g of salt.
Roast the eggplant
Spread the eggplant out in a single layer on the baking sheet and roast for 20–22 minutes. Turn it halfway through cooking; it should be tender and golden brown around the edges when done.
Cook the noodles and edamame
Bring 2 l of water and 6 g of salt to a boil in a pot. Cook the soba according to the package directions, usually for 4–5 minutes. Add the edamame during the last 3 minutes of cooking. Drain and briefly rinse the noodles with lukewarm water to keep them from sticking.
Mix the sauce
In a bowl, whisk together the tahini, soy sauce, rice vinegar, lime juice, maple syrup, water, garlic, ginger, and sesame oil. Stir until the sauce is smooth and pourable.
Finish and serve
Add the drained noodles, edamame, and hot roasted eggplant to a large bowl. Pour in the sauce and toss thoroughly. Thinly slice the spring onion, sprinkle it over the noodles along with the sesame seeds, and serve warm.
