Vegan Miso-Tahini-Glazed Roasted Eggplant with Farro Recipe

Ingredients

• 1 medium eggplant, cubed
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons white miso paste
• 3 tablespoons tahini
• 1 tablespoon rice vinegar
• 1 tablespoon coconut aminos
• 1 tablespoon coconut sugar
• 1 tablespoon toasted sesame oil
• ½ cup farro (see note)
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, finely chopped, plus extra for garnish
• 3 tablespoons sesame seeds
• Squeeze of fresh lemon juice for serving (optional)