Miso Glazed Eggplant with Farro and Basil
Salty, savory, a little sweet - a great trick to get more vegetables into your day. Thank you to Chris Morocco for sharing this recipe!
- 4 small to medium eggplants (about 2 lb.), halved lengthwise
- 6 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- (1) 1½" piece ginger, peeled, finely grated
- ¼ cup white miso
- 2 Tbsp. plus 1½ tsp. tamari soy sauce or regular soy sauce
- 2 Tbsp. unseasoned rice vinegar
- 2 tsp. sugar
- 2 Tbsp. fresh lime juice
- 2 Persian cucumbers, sliced into rounds
- 4 scallions, sliced crosswise into 2" pieces, then lengthwise into matchsticks
- 2½ cups cooked farro
- 1 cup basil leaves
- Place a rack in upper third of oven; preheat to 400°. Score cut sides of eggplants with a sharp knife. Rub with 2 Tbsp. oil and season with salt. Roast, skin side down, on a large rimmed baking sheet until tender but not browned, 22–28 minutes.
- Meanwhile, whisk ginger, miso, tamari, vinegar, sugar, and remaining 4 Tbsp. oil in a medium bowl until smooth. Set 3 Tbsp. glaze aside in another medium bowl.
- Increase oven temperature to 450°. Spoon remaining glaze over cut sides of eggplants. Roast until glaze is browned and bubbling, 12–15 minutes. Let cool slightly.
- While the eggplants are cooling, whisk lime juice into reserved glaze. Add cucumbers, scallions, farro, and basil and toss to coat.
- Divide eggplants among plates; spoon grain salad over.