Soba noodle salad with charred eggplant, mango and fresh herbs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Soba noodle salad with charred eggplant, mango and fresh herbs

Soba noodle salad with charred eggplant, mango and fresh herbs

Gluten-Free Friendly, Dairy-Free, Vegetarian

2 Servings, 530 Calories/Serving

30 Minutes

Boasting tons of fiber and flavor, nutty soba noodles are the base of this dinner salad that’s tossed with charred eggplant, sweet mango, fresh herbs and a rice vinegar and sesame vinaigrette.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces Japanese eggplant
  • 1 cucumber
  • 1 to 2 red spring onion
  • 1 serrano chile

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Boil water, prep ingredients

Bring 2 quarts of lightly salted water to boil. While waiting:
Dice eggplant into ½-inch pieces by slicing in half lengthwise and then chopping into cubes.
Rinse cucumber and peel. Cut in half and slice into ¼-inch half moons.
Rinse onion, cut off root end and thinly slice.
Rinse basil, cilantro and mint, then roughly chop together.
Rinse serrano chile, then deseed and mince.
Crumble cheese.


Make salad

In a large bowl, combine serrano with rice vinaigrette, juice from half the lime and ½ pinch of salt. Toss in cucumber, onion, mango and cheese and set aside.


Sauté eggplant

Heat 2 to 3 tablespoons oil on medium in a medium sauté pan until shimmering. Toss in eggplant with a couple pinches of salt. Cook, stirring occasionally, until eggplant softens and starts to brown, 8 to 10 minutes. Set aside to cool. Move on to next steps while that’s cooking.


Cook noodles

Place noodles into boiling water and cook until soft, 5 to 6 minutes. Drain noodles from cooking water and rinse under cold water.


Combine, plate

Toss noodles and eggplant with the rest of the salad and chopped herbs. Mix well to combine and season with salt to taste. Divide evenly between two shallow bowls, garnish with fried garlic and serve with extra lime.