Eggplant and cherry tomatoes with caramelized edges and almost jammy texture, piled warm over chewy, nutty farro with crumbled feta. It comes together in about 35 minutes, and it’s just as good the next day, once the vinegar and olive oil have had time to soak into the grains.

A bowl of cooked farro grains with roasted cherry tomatoes, parsley, feta cheese, and chunks of eggplant is served with a gold spoon resting inside.

It’s full of my favorite roasted Mediterranean vegetables, fresh parsley and feta cheese. This recipe demonstrates my personal favorite way of eating — as a former personal chef, my job was all about filling the fridge with vibrant vegetarian recipes that double as dinner and next day’s lunch.

Recipe steps at a glance

  • Chopped eggplant, grape tomatoes, sliced red onions, and minced garlic in a white baking dish with a small pool of olive oil, ready to be roasted. Bowls of salt and spices are visible in the background.
    Put eggplant, tomatoes, garlic and onion in a roasting pan.
  • A white baking dish filled with chopped eggplant, cherry tomatoes, and sliced red onions, all seasoned with spices like you’d find in a hearty farro bowl, sits on a light surface next to a red-striped cloth.
    Add olive oil and spices and combine.
  • Roasted eggplant and cherry tomatoes in an enamel baking pan.
    Roast until the eggplant is golden.
  • Cooked farro grains, parsley leaves, cherry tomatoes and eggplant in a roasting pan with a wooden spoon.
    Add the farro, feta and parsley and toss together.

Cook time: Pearled farro cooks on the stovetop in about 20 minutes. Conveniently, the farro takes about the same amount of time to cook as the vegetables, which is a win-win in my book!

A bowl of cooked farro grains with roasted cherry tomatoes, parsley, feta cheese, and chunks of eggplant is served with a gold spoon resting inside.
5 from 9 ratings

Mediterranean Farro Bowl with Roasted Eggplant and Tomatoes

Karen Tedesco
Eggplant and cherry tomatoes with caramelized edges and almost jammy texture, piled warm over chewy, nutty farro with crumbled feta. It comes together in about 35 minutes, and it's just as good the next day, once the vinegar and olive oil have had time to soak into the grains.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
 

Roasted vegetables

  • 1 pound (450 g) eggplant (about 1 medium), peeled cut into 1-inch chunks
  • 1 pound (450 g) cherry tomatoes
  • 1 cup (80 g) medium red onion, thinly sliced
  • 3 garlic cloves, sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 ½ teaspoons kosher salt, or 1 teaspoon table salt
  • ½ teaspoon ground cayenne pepper
  • ¼ cup (60 ml) extra virgin olive oil

Farro salad

  • 1 cup (200 g) farro
  • 1 tablespoon (15 ml) red wine vinegar
  • ½ cup chopped fresh parsley or basil
  • ¾ cup (110 g) crumbled feta cheese

Equipment

Instructions
 

  1. Heat the oven to 425 degrees, with the rack arranged in the center of the oven.
  2. Put the eggplant, tomatoes, red onion and garlic in a roasting pan large enough to hold the vegetables snugly in one layer. Add the olive oil, cumin, coriander, cayenne and salt. Toss to coat the vegetables evenly.
  3. Roast the vegetables for 20-25 minutes, stirring halfway through. The eggplant should be golden brown and the tomatoes juicy and wrinkled.
  4. While the vegetables are in the oven, cook the farro in boiling salted water until the grains are puffed and tender, about 20 minutes. Drain.
  5. Dump the farro into the roasting pan with the roasted vegetables. Let everything cool 10 minutes.
  6. Add the vinegar, parsley and feta cheese. Transfer the salad to a serving bowl and serve warm, or at room temperature.

Notes

  • Enjoy the salad warm or at room temperature or keep refrigerated up to 3 days.
  • The farro and roasted vegetables can also be cooked and stored separately. Toss them with the vinaigrette when you’re ready to eat.

Nutrition per serving

Calories: 297kcal Carbohydrates: 38g Protein: 8g Fat: 14g Sodium: 811mg Fiber: 9g Sugar: 6g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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