Soba Noodle Salad with Pesto and Grilled Eggplant

Name: 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