Go to the main content Menu
Back
Vegan Miso-Tahini-Glazed Roasted Eggplant with Farro Recipe
Recipe
Samah Dada Samah Dada Samah Dada

Vegan Miso-Tahini-Glazed Roasted Eggplant with Farro Recipe

I roast the eggplant, here, with olive oil so that it becomes soft and tender, which makes for a nice contrast to the farro, a grain I love for its nutty taste and chewy texture. What pulls everything together is the miso-tahini glaze, which is punchy, acidic, sweet, and savory in all the right places. Let’s just say that I have a pretty good track record of eggplant converts after they try this one.

Servings: 2-4

Ingredients

Roasted Eggplant

  • 1 medium eggplant, cubed 
  • 2 tablespoons extra-virgin olive oil 

Miso-Tahini Glaze

  • 3 tablespoons white miso paste
  • 3 tablespoons tahini 
  • 1 tablespoon rice vinegar 
  • 1 tablespoon coconut aminos 
  • 1 tablespoon coconut sugar
  • 1 tablespoon toasted sesame oil 

Farro

  • ½ cup farro (see note) 
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, finely chopped, plus extra for garnish 

To Finish

  • 3 tablespoons sesame seeds
  • Squeeze of fresh lemon juice for serving (optional)

Directions

  1. Roast the eggplant:  Preheat the oven to 425°. 
  2. Place the cubed eggplant on a rimmed baking sheet and toss it with the olive oil to coat. Spread the eggplant out in a single layer and roast for 25 to 30 minutes, tossing it halfway through, until the cubes are tender and charring. 
  3. While the eggplant is roasting, make the Miso-Tahini Glaze: In a small bowl, whisk together the miso, tahini, rice vinegar, coconut aminos, coconut sugar, and sesame oil. Then, to prevent the mixture from seizing, gradually whisk in 2 to 3 tablespoons cold water, tablespoon by tablespoon, stirring after each addition, until the glaze thins and becomes nice and smooth. 
  4. Cook the farro according to the instructions on the package. After the farro is cooked, transfer it to a large bowl and season it with salt and pepper, and stir in the parsley. 
  5. Transfer the roasted eggplant to a medium bowl. Reserving 3 tablespoons of the glaze, add the rest to the roasted eggplant, tossing the cubes in the glaze until they are fully coated. Mix the 3 tablespoons of reserved glaze into the farro, and add salt and pepper to taste. 
  6. Heat a small, dry skillet over medium heat. Once hot, add the sesame seeds and toast them, stirring frequently until they are fragrant and browning slightly, 3 to 5 minutes.
  7. Divide the farro among individual plates and place the eggplant cubes on top. Season with salt and garnish with parsley and the toasted sesame seeds. Finish with a squeeze of lemon, if desired.

A note on farro: The cooking time depends on what type of farro you buy. Typically, the options are whole farro (cooks in 35 to 40 minutes), semi-pearled farro (25 to 30 minutes), or pearled farro (15 to 20 minutes). Pearled farro has no husk and most of the bran is removed, so it cooks the fastest.

Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.

Samah Dada

@dadaeats

Samah is a New York City-based recipe developer, food photographer, and blogger behind Dada Eats. Drawing from her Indian heritage and inspired by the foodscapes of London, California, and New York, she is the host of Cooking with Samah Dada on the Today show’s digital channel.

Articles by Samah
Samah Dada

More from VegOut

See the article pinky cole, owner of slutty vegan, releases new plant-based cookbook

Pinky Cole, Owner of Slutty Vegan, Releases New Plant-Based Cookbook

Eat Plants, B*tch will be available for purchase in early summer 2022!

Anja Grommons Anja Grommons
Pinky Cole
News
See the article afro-vegan society to offer free plant-based education program this february

Afro-Vegan Society to Offer Free Plant-Based Education Program This February

Veguary is an online education campaign celebrating Black History Month and providing culturally relevant workshops, cooking demos, and more.

Cayla White
Afro Vegan Society
News
See the article maya’s cookies launches black history month collection

Maya’s Cookies Launches Black History Month Collection

The vegan cookie shop’s new collection is available now until February 28.

Cayla White
Maya's Cookies
News
See the article new vegan mexican bakery opens in la for pickup and delivery

New Vegan Mexican Bakery Opens in LA for Pickup and Delivery

A new vegan Mexican bakery just opened in Woodland Hills, serving some of the finest authentic Mexican treats.

Ari Somerfield Ari Somerfield
Amanta
News Los Angeles
See the article 10 vegan bakeries that ship valentine’s day treats nationwide

10 Vegan Bakeries That Ship Valentine’s Day Treats Nationwide

From giant heart-shaped cookies and pink cupcakes to full cakes and cake pops, this list has it all!

Cayla White
Food & Drink
See the article introducing jack & annie’s: building a better planet bite by bite

Introducing Jack & Annie’s: Building a Better Planet Bite by Bite

This company is crafting flavorful meat alternatives while also making a positive impact on communities in India, all through one mighty plant.

Kayla Pasko
Jack & Annie's
Sponsored Food & Drink
See the article 8 vegan fine-dining restaurants in chicago

8 Vegan Fine-Dining Restaurants in Chicago

For an out-of-this world dining experience, stop by one of these Chicago hot spots where both the food and vibes are delightful!

Natalie Brown Natalie Brown
Food & Drink Chicago
See the article freebirds world burrito adds vegan chorizo to menu

Freebirds World Burrito Adds Vegan Chorizo to Menu

Abbot’s Butcher’s plant-based chorizo and Siete Family Foods’ grain-free tortillas are now available at all Freebirds locations.

Cayla White
Abbot's Butcher
News
See the article starbucks launches ready-to-drink oat milk frappuccinos

Starbucks Launches Ready-to-Drink Oat Milk Frappuccinos

The bottled Frappuccinos are available in two new flavors and will be rolling out at retailers over the course of 2022.

Cayla White
Starbucks
News
See the article the best body lotions for dry winter skin

The Best Body Lotions for Dry Winter Skin

Harsh winter weather calls for luxurious lotions!

Tammie Ortlieb Tammie Ortlieb
Lush
Fashion & Beauty
See the article an interview with afi’s davey havok

An Interview with AFI’s Davey Havok

Lead singer of punk rock band AFI, Davey Havok is no stranger to veganism—having been vegan for over two decades. As part of the straight edge community in the 90s, he was heavily influenced by its members who also abstained from the use of animal products. In 2021, AFI released their new album, Bodies. We chatted with Havok to learn more about his music career and vegan lifestyle.

Maggie Ortlieb Maggie Ortlieb
Davey Havok
Interviews
See the article store-bought vegan super bowl party snacks

Store-Bought Vegan Super Bowl Party Snacks

These plant-based snacks are perfect for your game-day celebration!

Anja Grommons Anja Grommons
Food & Drink

Newsletter

We’ll keep you updated on new information,
upcoming events, and the best deals in your area.

By signing up you agree to receive emails from VegOut Magazine
and accept our terms of use, privacy policy, and cookie policy.

Subscribe Now

Get the premier vegan food and lifestyle magazine delivered to your door (or inbox!)
Order the magazine!
The Holiday Issue

Navigation

The Holiday Issue

Subscribe Now

Order the magazine!
Close

Filters

Cities

The Most

Writer