Description
Miso Maple Eggplant “Steaks” with Farro & Kale is a delightful dish that harmoniously blends sweet and savory flavors. Thick slices of eggplant are marinated in a rich miso-maple glaze, grilled to perfection, and paired with nutty farro and vibrant sautéed kale. This recipe not only excites the palate but also serves as a stunning centerpiece for any meal. Perfect for weeknight dinners or special gatherings, this dish proves that plant-based meals can be both nourishing and indulgent.
Ingredients
Scale
- 2 medium eggplants (about 1 pound)
- 3 tbsp white miso paste
- 2 tbsp pure maple syrup
- 2 tbsp olive oil (plus more for sautéing)
- 2 cups fresh kale, chopped
- 1 cup farro
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven or grill to 400°F (200°C). Slice eggplants into thick steaks.
- In a bowl, whisk together miso paste, maple syrup, olive oil, garlic, salt, and pepper until smooth.
- Marinate eggplant steaks in the mixture for at least 15 minutes, flipping halfway.
- Cook farro according to package instructions (about 25 minutes).
- Sauté kale in olive oil until bright green and tender.
- Grill or roast eggplant steaks for about 5-7 minutes on each side until golden brown.
- Serve farro topped with grilled eggplant and sautéed kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg