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Miso-Glazed Eggplant Grain Bowls with Basil

Chris Morocco
  • minutes
  • Serves 4

INGREDIENTS

1

1 1/2" piece ginger

1 cup

Basil, leaves

4

Eggplants (about 2 lb.), small to medium

2

Persian cucumbers

4

Scallions

2 tbsp

Lime juice, fresh

2 1/2 tbsp

Tamari soy sauce or regular soy sauce

1/4 cup

White miso

2 1/2 cups

Barley, mixed cooked whole grains such as

1

Kosher salt

2 tsp

Sugar

6 tbsp

Olive oil, extra-virgin

2 tbsp

Rice vinegar, unseasoned