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Epicurious

Miso-Glazed Eggplant Grain Bowls With Basil

5.0

(3)

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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

  1. 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.

TagsAsianJapaneseEast AsianEggplantVegetableMisoGingerHerbs & SpicesBasilSummerEasyQuickWeeknight MealsMainVegetarianHealthyishRoastLunchDinnerBon Appétit
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