Name: Miso-Glazed Eggplant Grain Bowls With Basil
Yield: 4 servings
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

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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.

Recipe notes