Miso Glazed Eggplant Bowl

Preheat the oven to 400°F. Add the farro to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, place off of the heat.

Trim and peel the eggplant. Cut the flesh into sticks about 1 inch thick and 4 inches long. Transfer sliced eggplant to a large bowl and toss with just 1 tbsp sesame oil and a pinch of salt. Place a large nonstick skillet over medium heat with 2 tbsp vegetable oil. Once hot, working in batches, add the eggplant in a single layer. Cook, turning occasionally, until lightly browned, about 5 to 6 minutes.

Line a baking sheet with foil or parchment paper. Add the gochujang, red miso paste, tamari, and just 1 tbsp rice vinegar to the large bowl and stir to combine. Transfer the cooked eggplant to the bowl with the sauce. Toss the eggplant to coat and transfer to the baking sheet. Bake until the sauce begins to bubble, about 8 to 10 minutes.

Roughly chop the kimchi and add it to a small bowl along with the Vegenaise. Stir the kimchi mayo to combine.

Pick the cilantro leaves from their stems. Roughly chop the Roma crunch lettuce.

Divide the chopped lettuce between large bowls and drizzle with the remaining sesame oil and rice vinegar. Top with the farro, miso glazed eggplant, and cilantro leaves. Serve with the kimchi mayo.