Servings
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
INGREDIENTS
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4 small to medium eggplants (about 2 lb.), halved lengthwise
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6 Tbsp. extra-virgin olive oil, divided
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Kosher salt
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1 1½” piece ginger, peeled, finely grated
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¼ cup white miso
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2 Tbsp. plus 1½ tsp. tamari soy sauce or regular soy sauce
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2 Tbsp. unseasoned rice vinegar
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2 tsp. sugar
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2 Tbsp. fresh lime juice
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2 Persian cucumbers, sliced into rounds
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4 scallions, sliced crosswise into 2″ pieces, then lengthwise into matchsticks
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2½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa)
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1 cup basil leave
RECIPE PREPARATION
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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.
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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.
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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.
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While the eggplants are cooling, whisk lime juice into reserved glaze. Add cucumbers, scallions, grains, and basil and toss to coat.
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Divide eggplants among plates; spoon grain salad over.