Miso & Ginger Glazed Eggplant with Farro Grain Salad & Basil

Roast Eggplant:

Preheat oven to 200°C. Halve eggplant lengthways and score the cut side with a knife in a criss-cross fashion. Rub cut side of eggplant with a little olive oil and season with salt. Place eggplant on a lined baking tray scored side up, and roast 20 minutes until tender but not browned.

Cook Farro:

Meanwhile, rinse farro in a fine seive. Place farro in a pot, with 1¹⁄₂ cup of water and bring to the boil. Reduce heat and simmer for 20 minutes, until tender and water is absorbed.

Prepare Ingredients:

Peel and grate ginger. Slice cucumber into rounds. Peel and thinly slice shallot. Pick basil leaves (discarding stems). Cut lime in half.

Glaze Eggplant:

In a large bowl whisk together ginger, miso, soy, vinegar, sugar and 1 Tbsp oil. Increase oven temperature to 240°C. Spoon one quarter of the glaze over the eggplant and roast for a further 10 minutes until glaze is golden and bubbling. Remove eggplant from oven and turn off.

Dress Salad:

Whisk lime juice into remaining glaze. Add shallots, cucumber, farro, most of the basil leaves and toss well to coat.

You Plate It:

Place eggplant on plates and spoon over grain salad. Garnish with remaining basil.