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    This recipe is a great way to showcase the eggplants and basil you just hauled from the market and use up those leftover grains in the fridge.
    Prep Time30 minutes
    Cook Time45 minutes
    Total Time1 hour 15 minutes


    • 4 small to medium eggplants halved lengthwise
    • 6 tbsp extra-virgin olive oil divided
    • 1 1 1/2 piece ginger peeled, finely grated
    • 1/4 cup white miso
    • 3 tbsp tamari soy sauce
    • 2 tbsp unseasoned rice vinegar
    • 2 tsp sugar
    • 2 tbsp fresh lime juice
    • 2 cucumbers sliced into rounds
    • 4 scallions sliced crosswise into 2
    • 2 1/2 cups mixed cooked grains (such as barley, faro, quinoa)
    • 1 cup basil leaves
    • a pinch of Sel Magique Classic, Spicy or Salt & Pepper Blend


    • Place a rack in upper third of oven; preheat to 400°. Score cut sides of eggplants with a sharp knife. Rub with 2 Tbsp. oil and season with Sel Magique. Roast, skin side down, on a large rimmed baking sheet until tender but not browned, 22–28 minutes.
    • Meanwhile, whisk ginger, miso, tamari, vinegar, sugar, and remaining 4 Tbsp. oil in a medium bowl until smooth. Set 3 Tbsp. glaze aside in another medium bowl.
    • Increase oven temperature to 450°. Spoon remaining glaze over cut sides of eggplants. Roast until glaze is browned and bubbling, 12–15 minutes. Let cool slightly.
    • While the eggplants are cooling, whisk lime juice into reserved glaze. Add cucumbers, scallions, grains, and basil and toss to coat.
    • Divide eggplants among plates; spoon grain salad over. Add a pinch of your favorite Sel Magique salt blend.
    • Recipe found on Bonappetit.com


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