Something a little different

I find lately that I am getting bored with my cooking. I try new things every once in a while, but for the most part, my man and I usually stick to about 5 or 6 core dishes and that's it.

But there is a whole UNIVERSE of food out there! Flavours! Nutrients! Excitement!! And so, I decided that dinner tonight is going to be different.

I like what I came up with too... I have been trying to use up the rest of the miso that I have for a few weeks now, and the farmer's market had the cutest baby eggplants this past weekend! Plus, soba noodles are just a fun texture. I am optimistic that dinner tonight is going to be pretty amazing!

I may run out to pick up a bottle of snazzy new wine to go with this, but other than that I think this meal is pretty well set. I think I will whip up some garlic shrimp to go with this and I have the means to make a huge salad, but I think that this sounds pretty fabulous.

Soba with Miso-Glazed Eggplant:

· 2 medium eggplants · 2 cups green beans · 2 tsp. toasted sesame oil · 3 tbsp. toasted sesame oil · 8-oz. soba noodles · 2 to 3 tbsp. miso paste · 2 tbsp. brown sugar · 1 tbsp. red wine vinegar · 1 tbsp. lower-sodium soy sauce · 2 cloves garlic · 2 tsp. fresh ginger, grated and peeled · 1 bag baby spinach · 2 green onions, sliced · Sesame seeds, for garnish

1) Prepare an outdoor grill for direct grilling on medium. Sprinkle the eggplant slices with ½ teaspoon salt and arrange between layers of paper towel. Let stand 15 minutes

2) Meanwhile, stack two 24”-long sheets aluminum foil. Place the beans on half of the foil and toss with 2 teaspoons of oil. Fold other half of the foil over and roll the edges to seal. Grill for about 15 minutes, turning over once. Set aside

3) Cook the soba as the label directs. Drain and rinse with cold water. Drain again and set aside

4) In a large bowl, whisk miso, sugar, vinegar, soy sauce, garlic, ginger, remaining 3 tablespoons sesame oil and 2 tablespoons water. Firmly press the liquid from the eggplants using dry paper towels

5) Brush the eggplants with some miso mixture (reserve remaining). Grill eggplants, covered, 8 to 10 minutes or until just tender, turning over once. Cut into bite-size pieces

6) Toss the soba, green beans and eggplants with miso in a bowl. Serve on spinach topped with onions and sesame seeds