True story: I used to not like eggplant. It was a dark period in my life. These days, however, I can’t seem to get enough of it. Anytime it is on a menu, I must try it. Anytime I catch sight of a new recipe, I must try it. Enter: this amazing recipe from Healthy-ish. I’ve made a few different variations on this bowl, including one where I swap out the grains for greens, such as spinach or baby kale, and one where I add in some additional crunchy raw veggies, such as thinly sliced daikon and pickled onions. Substitutions are welcome here, and the sky is the limit as you build your bowl. Just don’t mess with the miso-glazed eggplant, because it’s the bomb 🙂

Miso-Glazed Eggplant Bowls

Serves 4

INGREDIENTS
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


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.

Original recipe can be found here.