Let me be clear about something: the only “grilling” I do is on my George Foreman.  That’s right, this one window kitchen is in a one bedroom rental in Brooklyn; the yard is a stoop, a view, and nearby public parks. If you do have access to an actual grill, by all means use it!  You can also use a stove-top grill, or any old frying pan (using a little high heat-friendly oil), browning on medium high heat, a few minutes per side.
*Note: Most soba noodles contain wheat and therefore gluten.  I used King Soba sweet potato-buckwheat noodles, which are gluten-free.
*Optional: If bitter eggplant is a concern, just salt it and set aside for at least 1/2 an hour beforehand.  (I didn’t bother.)

2-3 Japanese eggplants, sliced lengthwise
2 heaping tbsp miso
2 tbsp hot water
1 tsp sesame oil
1/2 tsp agave
1 tbsp freshly grated ginger
Pinch of red pepper flakes
Generous handful of fresh basil, chopped
1 package soba noodles
1 tbsp olive oil
1 tbsp wheat-free tamari (or regular soy sauce, if gluten is not a concern)
1-2 scallions, sliced (optional)
Sriracha for serving (optional)

• Pre-heat grill/cooking apparatus.
• Whisk together miso and hot water, then mix in the sesame oil, agave, ginger, and red pepper flakes.  Brush onto eggplant slices and grill for about 3 minutes, working in batches as necessary.
• Meanwhile cook soba in lightly salted water according to package directions.  Drain and rinse with cold water, then quickly toss with olive oil and tamari.
• Top soba with eggplant, basil, and scallions (if using).  Serve with sriracha, if desired.