Miso-Tahini-Glazed Roasted Eggplant with Farro

Ingredients

• Roasted Eggplant
• 1 medium eggplant, cubed
• 2 tablespoons extra-virgin olive oil
• Miso-Tahini Glaze
• 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
• Farro
• ½ cup farro (see Note)
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup fresh parsley, finely chopped, plus extra for garnish
• To Finish
• 3 tablespoons sesame seeds
• Squeeze of fresh lemon juice, for serving (optional)