Miso-Glazed Eggplant Grain Bowls with Basil

4 Servings

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.

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 leave

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, grains, and basil and toss to coat.
Divide eggplants among plates; spoon grain salad over.