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Confession: We have a love-hate relationship with eggplant. It’s usually bitter and a little too soft for our liking. But Samah Dada’s miso-tahini-glazed roasted eggplant with farro (from her new cookbook, Dada Eats) is proof that the vegetable doesn’t need to be fried or covered in cheese to be positively delightful.
“This recipe is one of my methods for changing minds about eggplant,” Dada writes. “I roast the eggplant 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.”
After one bite, you can count us in that group.
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.
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