Miso Glazed Eggplant Grain Bowls with Basil

Ingredients

• Eggplant

  Raw

  4 eggplant, unpeeled (approx 1-1/4 lb) or 2.19kg

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Salt

  Table

  1 tbsp or 18g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Miso

  ¼ cup or 69g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Soy sauce

  Made from soy (tamari)

  1 ½ tsp or 9g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Cucumber

  Peeled, raw

  2 medium or 402g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Quinoa

  Uncooked

  2 ½ cup or 425g

• Basil

  Fresh

  1 cup leaves, whole or 24g

Directions

1. Place rack in upper third of oven, preheat to 400.
2. Cut eggplant in half lengthwise, score sides of eggplants. Rub with oil and season with salt, cook skin side down for 22-28 minutes.
3. Whisk ginger, miso, soy sauce, vinegar, sugar and remaining 4 tbsp oil in medium bowl until smooth. Set 3 tablespoon of glaze aside.
4. Increase oven temperature to 450. Spoon glaze over cut sides of eggplants. Roast until glaze is browned and bubbling, 12-15 minutes. Let cool slightly
5. While the eggplants are cooling whisk lime juice into reserved glaze. Add sliced cucumbers, scallions, grains and basil and toss to coat.
6. Divide eggplants amount plates, spook grain salad over.

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