Somen Noodles and Kamo Eggplant Marinade (Soumen to kamonasu no marine)

Somen Noodles and Kamo Eggplant Marinade (Soumen to kamonasu no marine)
Photographed by Seiichi Suzuki

Recipe by
Stephan Pantel






Excludes time spent cooling the vegetables in the refrigerator.

Ingredients (Serves 2)

  • 100 g somen noodles
  • 1/2 Kamo eggplant (large) (approx. 150 g)

    Can be substituted with 2 to 3 regular eggplants. In that case, cut off the stem and cut in half with its length. Cut into 4 to 6 equal spears, then cook.

  • 1/2 tomato (large)
  • 1 clove garlic (finely chopped)
  • 1/4 onion (finely chopped)
  • 1 rounded tsp granulated sugar (5 g)

    Or regular sugar

  • 2 tsp balsamic vinegar
  • 1/2 tbsp capers
  • 5 green olives (deseeded and coarsely chopped)
  • 5 basil leaves (fresh)
  • Extra virgin olive oil
  • Salt
  • Pepper



Cut the stem off from the Kamo eggplant, then cut in half crosswise (using one half for this recipe). Cut the halved eggplant into 8 equal spears. Blanch the tomato briefly in boiling water and peel the skin. Remove the stem and seeds, then dice into 5 mm cubes.


Preheat a frying-pan with 2-3 tbsp of olive oil on high heat. Line the eggplant pieces on the frying-pan. Once cooked on one side, flip them over, then turn the heat down to medium and cook both sides well until browned. Check the softness with a wooden spatula. If it's still firm, turn the heat down to low and keep cooking until the eggplant is soften. Season with salt and pepper to taste, and remove from the frying-pan.


Wipe the pan clean with a paper towel. Add 1 1/2 tbsp of olive oil and chopped garlic. Fry on low heat until golden, then add chopped onion. Turn the heat to medium, and stir-fry until it turns translucent.


Add in the diced tomato and stir-fry for about 1 min to let the flavors meld. Add the granulated sugar and balsamic vinegar and briefly mix. Add the capers and olives, then remove from heat.


Add the eggplant pieces, and use salt and pepper to adjust the flavor as needed. Transfer the cooked vegetables into a bowl and cover with plastic wrap. Let cool in the refrigerator until immediately before eating.


Boil the somen noodles according to the instructions on the package, transfer to a strainer, and rinse under cold water to remove any sliminess. Drain excess water, then place on a plate.


Tear the basil leaves and add to the cooled vegetables, and arrange the mixture on top of the somen noodles.