Roasted Eggplant & Pomegranate Grain Bowl

Ingredients

• 4 whole Japanese Eggplant
• 1 ½ cups Farro
• ½ cup Pomegranate Seeds
• ¼ cup Sliced Almonds
• 2 tbsp White Miso Paste
• 2 tbsp Tahini
• 2 tbsp Lemon Juice
• 1 tbsp Maple Syrup
• 2 tbsp Olive Oil
• ¼ cup Fresh Parsley
• 2 tbsp Fresh Mint

Instructions

1. Preheat oven to 425°F. Cook farro according to package directions.
2. Score eggplant halves in a crosshatch pattern. Whisk miso paste with 1 tbsp olive oil and maple syrup. Brush onto eggplant cut sides. Roast 20–25 minutes until caramelized.
3. Make the dressing: whisk tahini, lemon juice, remaining olive oil, and 2 tbsp water until smooth. Season with salt to taste.
4. Divide farro among bowls. Top with roasted eggplant, pomegranate seeds, toasted almonds, parsley, and mint. Drizzle with tahini dressing.