Miso Maple Glazed Eggplant “Steak” with Farro
Miso Maple Glazed Eggplant “Steak” with Farro is a delightful plant-based dish that combines savory and sweet flavors in every bite. Tender eggplant slices are coated in a rich miso-maple glaze, then baked to perfection, creating an irresistible aroma. Served on a bed of nutty farro, this culinary masterpiece elevates any dinner occasion—perfect for cozy nights or impressing guests. Experience the harmony of textures and tastes that will leave everyone asking for more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 1 medium eggplant (about 1 pound)
- 3 tbsp white or red miso paste
- 2 tbsp pure maple syrup
- 1 cup farro
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 2 green onions, chopped
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the eggplant into 1-inch thick steaks and pat dry with paper towels.
- In a bowl, whisk together miso paste, maple syrup, minced garlic, and sesame oil until smooth.
- Brush the glaze generously over both sides of each eggplant steak.
- Place the glazed eggplant on the baking sheet and bake for 25-30 minutes until golden brown and tender.
- While the eggplant bakes, cook farro according to package instructions until al dente; drain excess water.
- Serve warm farro topped with miso-glazed eggplant and garnish with chopped green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - For added spice, incorporate chili flakes into the glaze.- Substitute farro with quinoa or brown rice for a different grain experience.- Leftovers can be stored in an airtight container in the fridge for up to three days.