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RECIPE
15 INGREDIENTS16 STEPS45min

Honey and Miso Roasted Chinese Eggplant

5.0
3 Ratings
"At my restaurant, very few dishes make repeat appearances every year, but this one just keeps getting better! This dish pays homage to the traditional Eggplant Nasu, and brings together some of summer’s best flavors." - Louis Maldonado
Honey and Miso Roasted Chinese Eggplant Recipe | SideChef
"At my restaurant, very few dishes make repeat appearances every year, but this one just keeps getting better! This dish pays homage to the traditional Eggplant Nasu, and brings together some of summer’s best flavors." - Louis Maldonado
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$6.97
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Chinese Eggplant
2
Scallions
4 oz
Shiitake Mushrooms
1
Red Fresno Chili Pepper
1/2 cup
2 Tbsp
1 cup
Farro
2 Tbsp
Red Wine Vinegar
1 pckg
1 Tbsp
Toasted White Sesame Seeds
1 tsp
1 1/2 cups
Water
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Nutrition Per Serving

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CALORIES
1353
FAT
16.7 g
PROTEIN
25.8 g
CARBS
301.0 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Cut the Chinese Eggplant (2) , in half lengthwise, then across on a bias to create 8 equal size pieces.
Step 3
Score them with a cross-hatch pattern and be careful not to cut them all the way through. Place on a foil-lined baking sheet.
Step 4
Slice the Scallions (2) thinly on a bias and place into a medium bowl with the Toasted White Sesame Seeds (1 Tbsp) .
Step 5
Remove stems from Shiitake Mushrooms (4 oz) and discard. Slice caps into 1/4 inch thick pieces; set aside.
Step 6
Remove the stem from the Red Fresno Chili Pepper (1) and discard. Cut in half, remove the seeds, slice thinly into matchsticks and add to the bowl with the green onions.
Step 7
Remove the Fresh Basil (1/2 cup) and Fresh Cilantro (3 Tbsp) leaves from their stems and discard stems. Chop the herbs and add to the medium bowl with the green onion mixture; hold.
Step 8
In a medium saucepot over medium-high heat, melt the Butter (2 Tbsp) . Add the Farro (1 cup) and toast for 5 minutes.
Step 9
Add Salt (1 tsp) and toast for an additional 5 minutes.
Step 10
Add the mushrooms and cook for 3 more minutes.
Step 11
Add Water (1 1/2 cups) and bring to a boil. Reduce the heat to medium-low and cover with a lid. Set timer and cook for 25 to 30 minutes or until all water has been absorbed, remove from heat; hold.
Step 12
While the farro is cooking, in a small bowl, combine the White Miso Paste (2 Tbsp) , Red Wine Vinegar (2 Tbsp) , and Honey (1 pckg) stir until well combined.
Step 13
Juice half of the Lime (1) into the green onion mixture and toss until everything is combined.
Step 14
Once the farro is cooked, fluff and juice the other half of the lime into the farro and stir.
Step 15
Spoon the miso mixture evenly over the eggplant and roast in the oven for 20 minutes.
Step 16
Place a scoop of farro in the center of two plates. Top with the roasted eggplant and place the salad on top.
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Nutrition Per Serving
Calories
1353
% Daily Value*
Fat
16.7 g
21%
Saturated Fat
7.6 g
38%
Trans Fat
0.0 g
--
Cholesterol
32.3 mg
11%
Carbohydrates
301.0 g
109%
Fiber
22.0 g
79%
Sugars
198.2 g
--
Protein
25.8 g
52%
Sodium
2038.9 mg
89%
Vitamin D
0.2 µg
1%
Calcium
145.4 mg
11%
Iron
8.7 mg
48%
Potassium
441.8 mg
9%
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