Miso-Glazed Eggplant Grain Bowls with Basil

Recipe adapted from Chris Morroco (via Bon Appétit Magazine)


All the eggplant in your box (about 1.5 pounds), Japanese or Chinese eggplant halved lengthwise, globe type cut in half and then thick slabs
3 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 one-inch piece ginger, peeled, finely grated
3 Tbsp. white miso
2 Tbsp. tamari soy sauce or regular soy sauce
1.5 Tbsp. unseasoned rice vinegar
1 tsp. sugar
1.5 Tbsp. fresh lime juice
1 small/medium cucumber, or half a large one, sliced into rounds
3 scallions, sliced crosswise into 2 inch pieces, then lengthwise into matchsticks
2 cups mixed cooked whole grains (such as barley, freekeh, farro, brown rice, and/or quinoa)
3/4 cup basil leaves


1) Place a rack in upper third of oven; preheat to 400°. Score cut sides of eggplants with a sharp knife. Rub with 1 Tbsp. oil and season with salt. Roast, skin side down, on a large rimmed baking sheet until tender but not browned, 22–28 minutes.
2) Meanwhile, whisk ginger, miso, tamari, vinegar, sugar, and remaining oil in a medium bowl until smooth. Set 3 Tbsp. glaze aside in another medium bowl.
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.
4) While the eggplants are cooling, whisk lime juice into reserved glaze. Add cucumbers, scallions, grains, and basil and toss to coat.
5) Divide eggplants among plates; spoon grain salad over.