Roasted Eggplant & Pomegranate Grain Bowl
Miso-glazed roasted eggplant over chewy pearled farro, topped with pomegranate seeds, toasted almonds, fresh herbs and a lemony tahini dressing.
15m prep · 45m cook · 4 servings
Ingredients
- 4 whole Japanese Eggplant
- 2 tbsp White Miso Paste
- 1 tbsp Maple Syrup
- 2 tbsp Olive Oil
- 1 ½ cups Pearled Farro
- 6 cups Water
- 1 tsp Salt
- 2 tbsp Tahini
- 2 tbsp Lemon Juice
- ½ cup Pomegranate Seeds
- ¼ cup Sliced Almonds
- ¼ cup Fresh Parsley
- 2 tbsp Fresh Mint
Instructions
Estimated nutrition (per serving)
Calories475 kcal
Protein14g
Carbs74g
Fat16g
Fiber9g
Sodium1030mg
Sugar10g