Soba Noodle Salad with Pesto and Grilled Eggplant

Ingredients

• 1 pound Asian eggplant, sliced crosswise 1/2 inch thick
• 1 cup extra-virgin olive oil, plus more for brushing and tossing
• Kosher salt
• 1/2 cup pine nuts
• 2 cups basil leaves
• 4 medium garlic cloves, chopped
• 1 tablespoon soy sauce
• 1/2 pound buckwheat soba noodles
• 1 cup cherry tomatoes, halved
• 6 large radishes, cut into thin wedges through the stem
• 1/2 English cucumber—halved lengthwise, seeded and thinly sliced crosswise
• 1 cup mint leaves, torn if large

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