4 Servings

Miso-Glazed Eggplant Grain Bowls with Basil

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.



  • 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.