Name: Miso-Glazed Eggplant Grain Bowls With Basil
Yield: 4 servings
Ingredients: 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 mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa); 1 cup basil leaves

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Photo by Chelsie Craig, food styling by Chris Morocco

This recipe is a great way to showcase the eggplants and basil you just hauled from the market and use up those leftover grains in the fridge.

Recipe information

Yield
4 servings

Ingredients

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 mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa)

1 cup basil leaves

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
While the eggplants are cooling, whisk lime juice into reserved glaze. Add cucumbers, scallions, grains, and basil and toss to coat.
Step 5
Divide eggplants among plates; spoon grain salad over.

TagsAsian Japanese East Asian Eggplant Vegetable Miso Ginger Herbs & Spices Basil Summer Easy Quick Weeknight Meals Main Vegetarian Healthyish Roast Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes