Directions

1. Mix up everything for the marinade in a glass. Slice the eggplant crosswise into 1/4 inch rounds. Place the eggplant in a large pan of some kind and pour the marinade over that shit. Let the eggplant marinade for at least 15 minutes or up to 1 hour if you've got the fucking time.
2. While the eggplant marinates, cook the soba noodles according to the package directions. Drain the noodles and rinse them with cool water so that they aren't still cooking. Place them in a large bowl and add the toasted sesame oil and rice vinegar. Stir it all up.
3. Bring your grill or grill pan to a medium heat around (300° to 350°F.) Oil the grill grates. When the eggplant is done marinating, grill the eggplant slices (but don't throw away the marinade) on each side 2 to 3 minutes or until you see some grill marks. If the eggplant begins to look a little dry, take the slices and dip them in or brush them with the remaining marinade and continuing cooking them until done. Eggplant hydration. Boom.
4. When all of the eggplant is done cooking and has cooled slightly, cut it up into 1/2 inch squares. Mix together 1/2 cup of the leftover marinade in the 3 tablespoons of water. Pour that mess all over the noodles and mix. Toss in the eggplant and basil and mix again. Top with sesame seeds and serve at room temperature or cold.