Miso Glazed Eggplant Grain Bowls with Basil

Ingredients

• 4 small to medium eggplants (about 2 lb.), halved lengthwise
• 6 Tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 1½" piece ginger, peeled, finely grated
• ¼ cup white miso
• 2 Tbsp. plus 1½ tsp. tamari soy sauce or regular soy sauce
• 2 Tbsp. unseasoned rice vinegar
• 2 tsp. sugar
• 2 Tbsp. fresh lime juice
• 2 Persian cucumbers, sliced into rounds
• 4 scallions, sliced crosswise into 2" pieces, then lengthwise into matchsticks
• 2½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa)
• 1 cup basil leaves

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