Roasted Tomato and Eggplant Farro Bowl
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This Mediterranean-style farro bowl is all about big flavor with hardly any fuss. I roast eggplant and cherry tomatoes until they’re caramelized and sweet, then pile them over nutty farro with crumbles of feta cheese. The whole thing comes together in about 40 minutes, making it one of those easy vegetarian dinners you’ll look forward to eating.
Here’s a hearty whole grain farro bowl to add to your meal rotation — one of my all-time favorite things to eat with farro. It’s full of my favorite roasted Mediterranean vegetables, fresh parsley and feta cheese.
This farro bowl demonstrates my personal favorite way of eating — as a former personal chef, I am all about filling the fridge with vibrant vegetarian recipes that double as dinner and next day’s lunch.
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!
Recipe steps at a glance
Put eggplant, tomatoes and onion in a roasting pan. 
Add olive oil and spices and combine.
Roast until the eggplant is golden. 
Add the farro, feta and parsley and toss together.
Roasted Tomato and Eggplant Farro Bowl
Equipment
Recipe Video
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
Instructions
- Heat the oven to 425 degrees, with the rack arranged in the center of the oven.
- 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.
- Roast the vegetables for 20-25 minutes, stirring halfway through. The eggplant should be golden brown and the tomatoes juicy and wrinkled.
- 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.
- Dump the farro into the roasting pan with the roasted vegetables. Let everything cool 10 minutes.
- Add the vinegar, parsley and feta cheese. Transfer the salad to a serving bowl and serve warm, or at room temperature.
Karen’s Notes and Tips
- 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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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I love these flavors, such a perfect summer dinner idea!
I have made this three times already. I love it. The nutty barley is wonderful. It holds all of it so well.
I love how this looks and I bet it tastes great!
We are recent converts to eggplant and this recipe sounds like a terrific way to serve it. Can’t wait to give his a try!
This is now on my “must try” list!! Thanks for another great idea!
: )
I know I’ve written notes like this before, but I swear it’s the truth: I just made almost this identical dish two days ago. Except I made mine with bulgur wheat instead of barley and added sun-dried tomatoes and olives. So, you know I love this dish!
Swirlingnotions – great! Enjoy your homegrown eggplant — lucky dog.
Kalyn, I hope you’ll like this.
Valli, I’m a big fan of these flavors too.
Alanna, thanks. The spices make this dish.
Liza, you will love it!
I am going to make this this weekend. YUM. All my favorite flavors in one place (and the cherry tomatoes are still really good here).
Very nice – love all the spices!
I love all of the Mediterranean flavours in the barley salad. I am always looking for new salads, so, this is definetely a keeper!!
Love, love the sound of this. Saving the recipe right now.
This looks fantastic! And I have eggplant in the garden and barley in my pantry, so perfect timing too.
Thanks for stopping by swirlingnotions, Karen!