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Miso-Glazed Eggplant Grain Bowls With Basil

4.9

(24)

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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.

Ingredients

4 servings

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.

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Reviews (24)

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  • This is a simple but delicious dish! I finished the fish with a drizzle of pomegranate molasses and a sprinkle of toasted sesame seeds and it was perfection.

    • Rebecca M

    • Toronto, ON

    • 9/7/2022

  • We are always looking for easy and flavor eggplant dishes! The eggplant is the star of the show (and the yummy glaze). The eggplant is perfectly cooked and the flavors of the overall dish are great. We used farro as our grain and will definitely make again!

    • Linley

    • Minnesota

    • 12/30/2021

  • Serving this with tofu on some rice made a really delicious fall/winter vegan meal. I also recommend adding some hot spice to the as it will balance out the rich earthy flavor of the eggplant (I used gochugaru).

    • Emmy B

    • Boston, MA

    • 11/6/2020

  • Whenever I spend an entire meal repeatedly saying, "yum yum yum yum yum," in my head and out loud, you know the recipe's a winner. Make this! It's easy to throw together, and it's such a showstopper.

    • Anonymous

    • Boston, MA

    • 5/16/2020

  • Fabulous dish! Made these as a side dish in order to trick my parents into eating more vegetables, and they loved it! Will try this again on the grill as the weather warms up this summer.

    • Anonymous

    • Dallas, TX

    • 5/16/2020

  • this was amazing!! I substituted sugar for honey, and it was lovely. Thank you!

    • Anonymous

    • New York, ny

    • 4/27/2020

  • I didn't make these aubergines as part of a grain bowl (instead a side for supper) and they were delicious. An excellent vegetable dish to serve alongside an Asian-style dish - a bit out of the ordinary but also a crowd-pleaser.

    • Anonymous

    • London

    • 4/17/2020

  • Just made the aubergine with some wild rice and wow, one of the best weeknight dinner recipes ever. The aubergine is so tender and that glaze is to die for. I didn't have any rice vinegar so didn't include and swapped sugar for some honey instead - still so good!! Also really easy to size down for just one person, not that you need to be honest. Served with spring onions and chopped up peanuts as garnish. Delicious. Thank you Chris!!

    • cecelia.quant

    • London

    • 1/27/2020

  • Not a review but a question/comment. I’m a little apprehensive of recipes that call for mixed grains because it seem super involved. Am I supposed to have three/four pots going at once to make quinoa, barley and farro? Any tips to streamline this process?

    • Anonymous

    • Ottawa, Ontario

    • 10/24/2019

  • I know this says 4 servings but I ate all of it by myself over a 5-hour period. I could not focus on anything except the leftovers in my fridge. I could not work. I could not relax. The last 2 servings I ate cold-- totally unwilling to take the two minutes needed to heat it up. I am upset of my behavior, but not with this recipe.

    • Anonymous

    • Austin, TX

    • 9/6/2019

  • The sauce/glaze is amazing. Salty, savory, a little sweet. The basil and green onion complemented each other nicely in the grain salad. I think this really shines with the chew and nuttiness of farro, personally, for the grain choice, to balance out the mushy eggplant. For leftovers, I chop up the eggplant so it's easier to manage as a work lunch. I couldn't get eggplants that small so I cut 2 medium eggplants into quarters and it worked just fine.

    • alphabetizing

    • Dallas, TX

    • 7/14/2019

  • So so very good. I didn't have basil so I left it out, but even without the basil it was phenomenal. The eggplant was tender, the glaze was salty umami heaven, and the grain salad made it into a full meal. I have a few servings left and I'm definitely taking them as work lunches this week. This is my go-to eggplant recipe now.

    • AbbyR

    • Alabama

    • 6/9/2019

  • I sautéed chunks of eggplant with the miso sauce and it was really yummy

    • Anonymous

    • 1/17/2019

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