Miso-Glazed Eggplant with Farro

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This Miso-Glazed Eggplant with Farro is one of my favorite recipes because it’s simple to prepare and can be both and side dish or main course for dinner. Topped with a Mediterranean farro salad, this miso roasted eggplant is a showstopper recipe that is great for a dinner party but also easy to make for a weeknight meal.

This miso-glazed eggplant is one of my favorite recipes from my cookbook Running on Veggies. I love serving this Mediterranean roasted eggplant both as a side dish for a large dinner party or as a main course of an easy weeknight dinner. The whole eggplant is cut in half and roasted with a delicious miso paste on top until golden brown.

The golden brown roasted eggplant is then topped with a spiced Mediterranean farro salad with lemon, dates, and fresh herbs like mint and parsley. Topped with a drizzle of tahini and fresh pomegranate seeds, it really is a restaurant-worthy recipe.

One of my favorite mealtime themes is Mediterranean. When I’m serving this roasted eggplant recipe I also love to pair it with my Baked White Fish, Baked Lemon Sole in Tomatoes, and Lemon Olive Oil Cake for dessert.

This Miso-Glazed Eggplant with Farro is also one of my favorite recipes to serve for Rosh Hashanah. This Jewish holiday is the celebration of the New Year. We always have a large family gathering for this holiday with so much food. This miso eggplant is always a family favorite recipe on the dinner table with all of the other dishes.

Miso-Glazed Eggplant Recipe Features

• Elegant but Simple Recipe: This roasted eggplant looks like a total showstopper but is so easy to make. Just a couple of easy steps.
• Side Dish or Main Course: Use this eggplant as a side dish to round out a table with vegetarian options or serve it as a main course.
• Made in Less than One Hour: Looking for a quick meal as well? This eggplant is ready to serve in less than one hour.

What is Miso Paste?

Miso paste is fermented soy bean paste and has a strong umami flavor. Miso paste can really enhance simple vegetables or noodles, and pairs great with simple flavors that need a boost of flavor.

There are two types of miso: white and red. White miso is known to be mild and sweeter than red miso and has a shorter fermentation time than red miso paste. White miso is great paired with white fish, in marinades, and mixed with butter.

Red miso paste is fermented for a longer period of time than white miso paste, even five. to ten years! Red miso paste has a stronger flavor and pairs nicely with ingredients richer in flavor like dark meat, hearty mushrooms, and tofu.

Mediterranean Roasted Eggplant Recipe Ingredients

For the Roasted Eggplant:

• Medium-sized Eggplants: Use a globe eggplant if you can find, but other types work as well. Use a medium-sized eggplant for best results.
• Avocado Oil: This is my go-to neutral cooking oil. I like to use a neutral oil in this recipe so the miso paste can really shine.
• Yellow or White Miso Paste: Also known as fermented soy bean pasta. If you’ve never used miso paste, you’re in for a treat! It’s full of umami and caramelizes to nicely in the oven.
• Rice Wine Vinegar: A lightly flavored vinegar that’s a little sweet with a bit of tang. This vinegar compliments the miso paste so nicely.

For the Spiced Farro:

• Farro: A whole grain that has a wonderful nutty flavor and is also a bit chewy. If you want to substitute a gluten-free whole grain, try quinoa or millet.
• Yellow Onion: I love to give the onion a little bit of golden caramelization for this recipe.
• Garlic: Adds wonderful flavor to the spiced salad.
• Turmeric: A spice that has anti-inflammatory qualities, turmeric adds a nice earthiness to the farro salad.
• Ground Coriander: Another warm savory spice with slight sweetness.
• Ground Cumin: Part of the warming spice family as well, adds nice earthiness with a hint of citrus.
• Ground Cinnamon: Last of the warming spices for this recipe, just a subtle hint of cinnamon helps all of the other warming spices shine through.
• Lemon Juice: The acid for the salad, the lemon juices helps to highlight the other flavors of the farro salad.
• Medjool Dates: Are a surprise twist for the farro, adding a hint of natural fruit sweetness that compliments the earthy spices so nicely.
• Fresh Mint: Adds a burst of color and flavor, it’s so delicious with the spice profile.
• Fresh Parsley: Another delicious herb that elevates the nuttiness of the farro.
• Tahini: Also known as sesame seed paste, tahini is nutty and velvety in texture. It’s delicious with the natural sweetness of the dates.
• Pomegranate Seeds: Jewels of color but also add a natural fruit tanginess and sweetness of flavor.

How to Make Mediterranean Roasted Eggplant Recipe

For the Miso-Glazed Eggplant:

1. Place one oven rack in the lower third of the oven and a second rack underneath the broiler. Preheat the oven to 425ºF.
2. Line a baking sheet with parchment paper. Using a paring knife, cut a crisscross diamond pattern into the flesh of the eggplant, scoring the surface. Brush both sides of the eggplants with avocado oil and season with salt. Place on the prepared baking sheet and roast on the lower oven for 25 to 30 minutes, until tender.
3. Meanwhile, in a small bowl, whisk together the miso paste, vinegar, and water until smooth. Once the eggplant is tender, remove from the oven and preheat the broiler. Spoon the miso mixture over the eggplant and return to the top rack of the oven underneath the broiler. Allow to broil 2 to 6 minutes, until deep golden brown (Keep an eye on the miso sauce so it doesn’t burn!).

For the Spiced Farro:

1. Cook the farro according to package directions.
2. Meanwhile, in a large saute pan, heat the avocado oil over medium-high heat. Add the onion and garlic and cook for 5 to 6 minutes, until lightly browned. Add the turmeric, coriander, cumin, and cinnamon and allow the spices to toast an additional minute. Season with salt and pepper.
3. Add the farro, season again with salt and pepper, and stir to combine. Allow to cook for another 2 to 3 minutes, until fragrant.
4. Remove from the heat and allow to cool for 5 minutes. Stir in half of the lemon juice, the dates, mint, and parsley.
5. In a small bowl, whisk together the remaining lemon juice and the tahini.
6. Place the eggplant halves on a serving dish and spoon the warm farro on top. Scatter the pomegranate seeds over the top, finish with a drizzle of lemon tahini sauce, and serve.

Storage

Store the miso glazed eggplant in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300ºF for 10 to 15 minutes.

I don’t recommend freezing this recipe, it will change the texture of the eggplant.

FAQs

I can’t wait for you to make this recipe, please drop your feedback using a star or comment! Tag me in your Instagram post when you make the recipe, I would love to share!

Try these Other Recipes:

• Baked White Fish with Artichoke Caponata
• Gluten-Free Peach Crisp
• Pasta with Zucchini and Tomatoes
• Gluten-Free Banana Bread