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<\/a><\/p>\nEggplant Caviar on Soba<\/strong><\/p>\n When I was working at a French hotel’s kitchen a long time ago, our chef said “Reiko, we need eggplant caviar”. I guess I just picked up the “caviar” part and got so excited. Well, I love caviar! And I quickly thought maybe I got to taste some of it.<\/p>\n Well, it turned out that eggplant caviar involves no roes or fish eggs. I was briefly disappointed, but I soon became excited again. The eggplant caviar tasted nothing like caviar but it tasted so good!<\/p>\n Whenever I make eggplant caviar, I smile remembering the day.<\/p>\n For today’s lunch, I decided to serve this “caviar” on top of soba soup. This is delicious when it’s hot, or cold, or at room temperature.<\/p>\n I also want to announce that the dish I used to serve this soba today was made by ME! I recently took a beginner’s pottery class in Minneapolis, and this is one of several I got to make during the 6-week course. I knew this would be perfect for a soba dish when I was glazing it, and I was so right!!<\/p>\n eggplant caviar 1. Preheat oven to 400F. 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Eggplant Caviar on Soba When I was working at a French hotel’s kitchen a long time ago, our chef said “Reiko, we need eggplant caviar”. I guess I just picked up the “caviar” part and got so excited. Well, I love caviar! And I quickly thought maybe I got to taste some of it. Well, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-31923","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31923"}],"version-history":[{"count":46,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31923\/revisions"}],"predecessor-version":[{"id":32014,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31923\/revisions\/32014"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
\n– 1 eggplant, cut in half
\n– 3 tablespoons olive oil
\n– 1 clove garlic
\n– 1 teaspoon lemon juice
\n– 1~2 tablespoons fresh herbs, chopped (Japanese basil is recommended, but other herbs such as sweet basil, parsley, cilantro will work well, too)
\n– salt
\n– crushed red pepper
\n– a pinch of sugar
\n200g soba noodle
\nsoup
\n– 2.5 cups water
\n– 1 tablespoon Hondashi
\n– 2 tablespoons sugar
\n– 1 tablespoon soy sauce
\n– salt
\nyour choice of vegetable toppings: I used tomatoes, daikon sprouts, and green onion.<\/p>\n
\n2. Brush olive oil on the cut surface of eggplant. Roast the eggplant and garlic in the oven for about 20 to 30 minutes until the eggplant is tender.
\n3. Using a large spoon, scoop the inside of the eggplant. Puree the eggplant and garlic together. Add the rest of the ingredients. Combine well.
\n4. Cook soba noodle in boiling water for about 5 minutes.
\n5. Make soup. Boil water. Turn down to a low heat. Add all the rest of the ingredients.
\n6. Serve soba noodle and soup in a bowl. Place a large scoop of eggplant caviar on top. Add your choice of vegetables. Serve hot, cold, or at room temperature.<\/p>\n<\/div>\n
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