Mediterranean Farro Bowl with Roasted Eggplant and Tomatoes
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.
Equipment
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.
Video
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
Calories: 297kcalCarbohydrates: 38gProtein: 8gFat: 14gSodium: 811mgFiber: 9gSugar: 6g
