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.
4small to mediumeggplantshalved lengthwise
6tbspextra-virgin olive oildivided
1 1 1/2piece gingerpeeled, finely grated
3tbsptamari soy sauce
2tbspunseasoned rice vinegar
2tbspfresh lime juice
2cucumberssliced into rounds
4scallionssliced crosswise into 2
2 1/2cupsmixed cooked grains(such as barley, faro, quinoa)
a pinch ofSel 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
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!