Miso Glazed Eggplant Grain Bowls with Basil
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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