Grilled Eggplant with Farro

Serves: 8

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Our eggplants are grown by Inaba Farms in Wapato, Wash. Our emmer farro, available in the bulk section, is grown by Bluebird Grain Farms in Winthrop, Wash.

Ingredients

Preparation

Cook farro in a large pot of boiling, salted water until tender, 15 to 20 minutes. Drain and transfer to a large bowl.

Meanwhile, heat grill to high. Brush eggplants and peppers with oil and sprinkle with salt and pepper. Grill until just cooked through, 3 to 4 minutes per side. Allow to cool slightly and dice into 1-inch pieces.

Combine shallot, mustard and vinegar in a small bowl. Slowly whisk in olive oil; season with salt and pepper.

Toss farro with grilled vegetables, balsamic dressing, tomatoes and parsley. Best served at room temperature.

Notes

If you don’t want to go outside to grill the vegetables, you may also use a grill pan or cast-iron skillet placed over medium-high heat on your stovetop.

Each serving: 360 cal, 16g fat (2g sat), 0mg chol, 190mg sodium, 47g carb, 12g fiber, 9g protein

More about: eggplant, farro, grilling

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