Soba Noodles with Eggplant

Prepare the ingredients for soba noodles with eggplants.

Boil the noodles. To do this, bring 1.5 liters of water to a boil and lightly salt it. Place the noodles in the boiling water and cook for the time indicated on the package. If there is no such information on the package, then after a few minutes of cooking, start tasting the noodles. Be attentive and do not overcook it. Drain the cooked noodles in a colander and rinse it with running water to stop the cooking process. Lightly sprinkle with oil and mix. Set aside.

Quickly rinse the mushrooms to remove dirt and roughly chop them. Over high heat, using a small amount of oil, fry them until golden brown (try not to overcook the mushrooms - they should remain firm enough). Transfer the mushrooms to a plate lined with paper towels.

Cut the eggplant into cubes. Put the cubes in a tight bag, sprinkle them with flour, and close the bag or simply twist it, shake well so that each cube is covered in flour from all sides.

Pour the contents of the bag onto a sieve and sift off any excess flour.

Pour a little oil onto the skillet that was freed up after the mushrooms and fry the eggplants over high heat, stirring constantly. Also place the golden eggplant cubes on paper towels.

Finely chop the garlic and chili pepper with a knife, and grate the ginger.

Let the skillet cool slightly (if its surface is too hot, the garlic will burn instantly), wipe the surface with paper towels to remove the flour residue from the eggplants, and pour a little oil. Then add the garlic, chili pepper, and ginger. Heat the ingredients for 30-40 seconds.

Add mushrooms and eggplants, as well as teriyaki sauce (you can also prepare a dressing from 2 tbsp soy sauce, 1 tsp sugar, and 1 tbsp rice or balsamic vinegar). Mix and heat the ingredients for 1-2 minutes.

Add soba noodles and coarsely chopped parsley leaves. Mix and heat the soba noodles with eggplants for a couple of minutes. And it's ready to serve! Enjoy your meal!