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Picture of Soba Salad with Grilled Eggplant and Tomato
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1303 kcal 65 %
  • Fat 40 g 61 %
  • Saturated 4 g 18 %
  • Carbs 217 g 72 %
  • Fiber 20 g 79 %
  • Protein 45 g 91 %
  • Cholesterol 0 mg 0 %
  • Sodium 5322 mg 222 %
  • Calcium 198 mg 20 %
  • Magnesium 366 mg 87 %
  • Potassium 2594 mg 55 %
  • Iron 9 mg 52 %
  • Zinc 6 mg 52 %
  • Phosphorus 865 mg 124 %
  • Vitamin A 91 µg 10 %
  • Vitamin C 61 mg 68 %
  • Thiamin (B1) 1 mg 117 %
  • Riboflavin (B2) 1 mg 52 %
  • Niacin (B3) 13 mg 83 %
  • Vitamin B6 1 mg 97 %
  • Folate equivalent (total) 325 µg 81 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 12 mg 81 %
  • Vitamin K 131 µg 109 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Warm Eggplant Salad

Ingredients

  • 1 medium eggplant, cut lengthwise into 1-inch slices
  • Coarse salt
  • 2 tablespoons safflower oil, plus more for brushing
  • 1 medium tomato, halved
  • 8 ounces soba noodles
  • 3 scallions, thinly sliced
  • ¼ cup soy sauce
  • ¼ cup fresh lemon juice (from 1 to 2 lemons)
  • 2 teaspoons toasted sesame oil
  • ¼ cup coarsely chopped cilantro

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