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American
Honey and Miso Roasted Chinese Eggplant

15 INGREDIENTS • 16 STEPS • 45MINS

Honey and Miso Roasted Chinese Eggplant

Recipe

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
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"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
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

45MINS

Total Time

$8.22

Cost Per Serving

Ingredients

Servings
2
us / metric
Chinese Eggplant
2
Chinese Eggplant
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Shiitake Mushroom
1 cup
Shiitake Mushroom
Red Fresno Chili Pepper
1
Red Fresno Chili Pepper
Fresh Basil
1/2 cup
Fresh Basil
Butter
2 Tbsp
Butter
Farro
1 cup
Farro
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
White Miso Paste
2 Tbsp
White Miso Paste
Honey
1 pckg
Honey
Lime
1
Lime
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
Fresh Cilantro
1/2 cup
Fresh Cilantro
Salt
1 tsp
Salt
Water
1 1/2 cups
Water

Nutrition Per Serving

VIEW ALL
Calories
1365
Fat
16.8 g
Protein
26.4 g
Carbs
303.7 g
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

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 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 Scallion (1 bunch) thinly on a bias and place into a medium bowl with the Toasted White Sesame Seeds (1 Tbsp).
step 5
Remove stems from Shiitake Mushroom (1 cup) 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 (1/2 cup) leaves from their stems and discard stems. Chop the herbs and add to the medium bowl with the green onion mixture; hold.
step 7 Remove the Fresh Basil (1/2 cup) and Fresh Cilantro (1/2 cup) 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 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 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 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.
step 16 Place a scoop of farro in the center of two plates. Top with the roasted eggplant and place the salad on top.

Tags

American
Asian
Lunch
Healthy
Shellfish-Free
Dinner
Chinese
Mushrooms
Vegetarian
Vegetables
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