Miso Grilled Eggplant with Garlicky Thai Basil Sauce + Freekeh

Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh

There are a few flavor matches made in heaven: peanut butter & jelly, red wine & dark chocolate and eggplant & thai basil. Seriously, eggplant and thai basil should get matching couples tattoos, they’re like soul mates, bffs, every love song was actually written about them. Summers are made for celebrating their love. Last year I was obsessed with this ratatouille with eggplant and thai basil. I made it at least once a week. This year it’s all about the garlicky yogurt sauce that gets jam-packed with thai basil then smothered over smokey, grilled eggplant. I bet you didn’t know that this blog exists only for the purpose of creating enough eggplant/thai basil dishes to fill an entire section with their own tab. Ok, all joking aside this stuff is good. Fire up the grill and enjoy these last few weeks of summer cooking, my friends!

Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh
  • Step 1

    Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh

  • Step 2

    Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh

  • Step 3

    Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh

Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh Miso Grilled Eggplant with Thai Basil Garlic Sauce + Freekeh

 

Ingredients for the Grilled Eggplant  

5 or so medium Chinese eggplant

1 teaspoon miso paste

olive oil for coating about 1 tablespoon

 

Ingredients for the Thai Basil Sauce

2/3 cup plain greek yogurt

1 cup thai basil leaves

2 garlic cloves

juice of half a lemon

1 tablespoon of olive oil

1/4 teaspoon salt, more to taste

fresh pepper

 

For Serving 

1/2 cup of Freekeh

2 shallots, fried

thai basil leaves for garnish

 

Directions

Cook the freekeh as directed. To make the sauce place all the ingredients into your food processor and blend. To prep the eggplant for grilling: score it (as shown above) and massage the olive oil and miso into the cracks. Place on a hot grill for about 3 to 5 minutes per side, or until light brown and tender. For the fried shallots: thinly slice and lightly dust with flour and a pinch of salt. Fry in a bit of high heat oil until brown and fragrant. Assemble dish as shown.

Green Gazpacho

Green Gazpacho

Mmmm… cold green soup. Ahem, let’s try that again! I made a refreshing dish that’s bursting with flavors of a summer garden. It’s creamy but light and chilled to make you feel alive again, even on the hottest of days. It lazily comes together – the blender does most of the work and golly, it even looks kinda fancy (for being green liquid). The key to this soup is letting the ingredients marinate, marry or just chill out for a while. After the flavors have some time to develop and get all delicious together just blend it up. Sipping summer from a spoon!

Green Gazpacho
  • Step 1

    Green Gazpacho

    Whisk together the yogurt, vinegar, lemon juice, olive oil and salt & pepper in a large bowl. Roughly chop all the other ingredients.

  • Step 2

    Green Gazpacho

    Place the chopped ingredients into the large bowl with the yogurt mixture, making sure the bread pieces are fully submerged. Let this sit for a few hours.

  • Step 3

    Green Gazpacho

    Blend it up! Pour into a bowl and finish with your toppings.

Green Gazpacho Green Gazpacho Green Gazpacho Green Gazpacho

 

Ingredients for the Green Gazpacho 

6 or so tomatillos

2 cucumbers

1 green bell pepper

1 large jalapeño

1 large green onion

2 garlic cloves

2 cups torn up pieces of bread, like ciabatta (crust removed)

1 cup plain greek yogurt

1/3 cup good olive oil

1/4 cup white wine vinegar or white balsamic vinegar

juice of half a lemon

1 teaspoon salt

some fresh ground pepper

 

Ingredients for the Topping 

1/3 cup chopped cucumber

1/3 cup chopped tomatillos

half an avocado

handful or so pistachios

some goat cheese crumbles

fresh flat leaf parsley

drizzle of kefir or dollop of yogurt

drizzle of olive oil

 

Directions 

Whisk together the yogurt, vinegar, lemon juice, olive oil and salt & pepper in a large bowl. Roughly chop all the ingredients for the soup. Place the chopped ingredients into the large bowl with the yogurt mixture, making sure the bread pieces are fully submerged. Let this marinate for a few hours in the fridge. Put everything into your high speed blender and blend until smooth. Finish with the toppings.

 

Notes 

Recipe inspired by Public Kitchen & Bar, Los Angeles via Bon Appétit

Want more gazpacho inspiration? Check out this insanely beautiful collection by Mark Bittman!

Still not digging the whole cold green soup thing? Then this hot green soup is for you.