Eggplant Tomato Farro Recipe

This dish simply work into all 3 classes particularly since it’s eggplant season! I fair-haired however easy and excellent these ingredients worked together: hearty farro, eggplant, and cooked tomatoes with several basil. It had my name written everywhere it and that i thought you all would love it too.

Eggplant Tomato Farro Recipe

This came along even easier than I expected – no fancy dressing, no cheese, simply a decent splash of vegetable oil, fortified wine vinegar, salt and pepper. the brilliant tart flavor comes from cooking the tomatoes till they’re shriveled up and gently dry and brown round the outside. Their targeted sweet flavor is what makes this, though you'll conjointly divide sun dried tomatoes in an exceedingly pinch.

I medium my eggplant merely in an exceedingly pan with garlic and chickpeas (the chickpeas were my addition if you couldn’t tell)… and tossed it all with farro, arugula, basil and pine daft. the most effective half regarding this dish is that it keeps well. create it ahead, serve it at area temporary worker or store it within the icebox and have it for lunch consecutive day. I served my leftovers for breakfast with a dish on high – that isn't the Italian method however it absolutely was therefore delicious that i like to recommend you are doing that anyway.

Ingredients :

• 1½ cups cherry tomatoes, sliced in 0.5
• 3-4 tiny eggplant
• Extra-virgin vegetable oil, for descending
• ¾ cup raw farro
• ½ cup medium chickpeas, drained and rinsed
• 1 clove, minced
• ½ cup pine daft, toasted
• Big few Eruca vesicaria sativa
• Big few torn basil
• Generous splashes of fortified wine vinegar
• Sea salt & freshly ground black pepper

Instructions :

1. Preheat the kitchen appliance to 300°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of vegetable oil and a number of pinches of salt and pepper. Roast the tomatoes till they’re shriveled up and golden brown round the edges - regarding 30-35 minutes, looking on the dimensions of your tomatoes.
2. Bring a pot of preserved water to a boil. Add the farro and scale back heat to a high simmer. cowl and cook for 30-40 minutes or till tender. Drain and put aside in an exceedingly giant bowl.
3. Chop the eggplant into 1-inch items and place on a towel with a number of pinches of salt. Let it sit for regarding twenty minutes. As water releases from the eggplant flesh, pat it dry. (This is my cutoff. If you would like to properly salt your eggplant this can be a decent video).
4. In a giant cooking pan, heat a splash of vegetable oil over medium heat, add the eggplant and cook till it’s tender and golden brown on all sides, regarding 10-12 minutes. Add the chickpeas and garlic halfway through, together with a number of pinches of salt and pepper.
5. Add the cooked tomatoes, medium eggplant and chickpea mixture, pine nuts, Eruca vesicaria sativa and basil to the massive bowl with the farro. Add a generous splash of fortified wine vinegar and toss. Drizzle with vegetable oil and season with salt and pepper (and a lot of fortified wine vinegar if necessary), to taste.