Sesame Soba Noodles with Cucumbers and Roasted Eggplant

INGREDIENTS

For the dressing:

1/3 cup

tahini

2 tbsp

soy sauce

2 tbsp

seasoned rice vinegar

3/4 tbsp

Sriracha

2 tsp

finely minced fresh ginger

1 tbsp

toasted sesame oil

2 tbsp

water

For the salad:

12 oz

soba noodles

large eggplant, cut into 1/3-inch thick strips

Olive oil + soy sauce, to lightly drizzle over eggplant

8 oz

pre-pressed, extra firm tofu, cubed

English cucumber, cut into 2-inch julienne (depending on how long your cucumber is)

bunch cilantro, stems removed, chopped

scallions, chopped

Red chili pepper flakes, optional

Salt and freshly ground pepper,