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Miso-Glazed Eggplant with Farro

Miso-Glazed Eggplant with Farro is the perfect vegan side dish or dinner. Caramelized miso paste on top of tender eggplant is so delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 37 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

Miso-Glazed Eggplant

  • 4 medium eggplant halved lengthwise
  • 2 tablespoons avocado oil
  • Sea salt to taste
  • 1/4 cup yellow or white miso paste
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons water

For the Spiced Farro:

  • 1/2 cup farro
  • 2 tablespoons avocado oil
  • 2 garlic cloves minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Sea salt and freshly ground black pepper
  • 6 tablespoons fresh lemon juice
  • 1/3 cup pitted Medjool dates chopped
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons tahini
  • 1/3 cup pomegranate seeds to garnish

Instructions
 

For the Miso-Glazed Eggplant:

  • Place one oven rack in the lower third of the oven and a second rack underneath the broiler. Preheat the oven to 425ºF.
  • Line a baking sheet with parchment paper. Using a paring knife, cut a crisscross diamond pattern into the flesh of the eggplant, scoring the surface. Brush both sides of the eggplants with avocado oil and season with salt. Place on the prepared baking sheet and roast on the lower oven rack for 25 to 30 minutes, until tender.
  • Meanwhile, in a small bowl, whisk together the miso paste, vinegar, and water until smooth. Once the eggplant is tender, remove from the oven and preheat the broiler. Spoon the miso mixture over the eggplant and return to the top rack of the oven underneath the broiler. Allow to broil for 2 to 6 minutes, until deep golden brown (keep an eye on the miso sauce so it doesn't burn!).

For the Spiced Farro:

  • Cook the farro according to the package instructions.
  • Meanwhile, in a large saute pan, heat the avocado oil over medium-high heat. Add the onion and garlic and cook for 5 to 6 minutes, until lightly browned. Add the turmeric, coriander, cumin, and cinnamon and allow the spices to toast an additional minute. Season with salt and pepper.
  • Add the farro, season again with salt and pepper, and stir to combine. Allow to cook for another 2 to 3 minutes until fragrant.
  • Remove from the heat and allow to cool for 5 minutes. Stir in half of the lemon juice, the dates, mint, and parsley.
  • In a small bowl, whisk together the remaining lemon juice and the tahini.
  • Place the eggplant halves on a serving dish and spoon the warm farro on top. Scatter the pomegranate seeds over the top, finish with a drizzle of lemon tahini sauce, and serve.

Notes

  • If you don't want to use miso paste, you can use soy sauce mixed with tahini.
  • Store this recipe in an airtight container for up to 4 days in the refrigerator. 
  • Feel free to use any grain that you like in place of farro 
  • If you are not an eggplant fan you can try this recipe with winter squash or sweet potatoes