Description
Miso Maple Eggplant ‘Steaks’ with Farro & Kale is a flavorful plant-based dish that combines the savory umami of miso with the natural sweetness of maple syrup.
Ingredients
Scale
- 1 medium eggplant, sliced into 1-inch steaks
- 3 tbsp white miso paste
- 2 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil (plus more for sautéing)
- 1 cup farro, rinsed
- 2 cups fresh kale, chopped (stems removed)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the eggplant by washing and slicing it into thick steaks.
- In a bowl, whisk together miso paste, maple syrup, olive oil, minced garlic, salt, and pepper until smooth.
- Marinate the eggplant steaks in the mixture for at least 30 minutes.
- Cook farro according to package instructions until tender but chewy (about 25 minutes).
- Sauté chopped kale in olive oil over medium heat for about 3-5 minutes until bright green and tender; season with salt and pepper.
- Grill marinated eggplant steaks on medium-high heat for about 4-5 minutes per side until caramelized and tender.
- Serve the grilled eggplant alongside fluffy farro and sautéed kale.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg