Smokey eggplant and tender kale come together in this filling bowl. Serve vegetables over wheat berries, farro, quinoa or the grain of your choice.
Ingredients
- Eggplant, sliced into ½-inch thick half moons
- Olive oil
- 1 tbsp white miso
- 1 tbsp sesame oil
- 1 tsp soy sauce
- Wheat berries or grain of your choice
- Chopped kale
- Sesame seeds (for garnish)
Instructions
- Preheat oven to 425°F. Arrange eggplant slices on a greased baking sheet and drizzle with olive oil. Roast for 20 minutes, flipping halfway through.
- In a small bowl, whisk together white miso, sesame oil, and soy sauce. Set aside
- Prepare your grain according to package directions. Add chopped kale to the boiling water for the last 3 minutes. Drain and season to taste.
- Brush the roasted eggplant with the miso glaze and broil for 2–4 minutes until the edges begin to char and crisp.
- Serve eggpant over the grain mixture and garnish with sesame seeds.