Mediterranean Farro Bowl with Roasted Eggplant and Tomatoes

by CleanPlateClub
Prep: 10m
Cook: 25m
vegetarian
Mediterranean Farro Bowl with Roasted Eggplant and Tomatoes - Image

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Ingredients
Servings:6
1lbeggplant
1lbcherry tomatoes
1cupred onion
3garlic cloves
2tspground cumin
1tspground coriander
1 1/2tspkosher salt
1/2tspcayenne pepper
1/4cupextra virgin olive oil
1cupfarro
1tbspred wine vinegar
1/2cupfresh parsley
3/4cupfeta cheese
Nutrition Facts

Per serving

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Instructions
  1. 1

    Heat the oven

    Heat the oven to 425°F with a rack in the center.

  1. 2

    Season the vegetables

    Peel the eggplant and cut it into 1-inch chunks. Thinly slice the red onion and slice the garlic cloves. Pile the eggplant, cherry tomatoes, onion, and garlic into a roasting pan large enough to hold everything in one layer. Add the olive oil, cumin, coriander, cayenne, and salt, then toss to coat evenly.

  2. 3

    Roast

    Roast for 20 to 25 minutes, stirring once halfway through. The eggplant should be golden and the tomatoes juicy and wrinkled.

  3. 4

    Cook the farro

    While the vegetables roast, cook the farro in boiling salted water until the grains are puffed and tender, about 20 minutes. Drain well.

  4. 5

    Combine

    Add the drained farro to the roasting pan with the vegetables and let everything cool for about 10 minutes.

  5. 6

    Finish

    Chop the parsley and add it along with the red wine vinegar and crumbled feta. Toss together and serve warm or at room temperature.

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Mediterranean Farro Bowl with Roasted Eggplant and Tomatoes

Created by: CleanPlateClub

Prep Time: 10m
Cook Time: 25m
Servings: 6

Ingredients

  • 1 lb eggplant
  • 1 lb cherry tomatoes
  • 1 cup red onion
  • 3 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1/4 cup extra virgin olive oil
  • 1 cup farro
  • 1 tbsp red wine vinegar
  • 1/2 cup fresh parsley
  • 3/4 cup feta cheese

Instructions

  1. Heat the ovenHeat the oven to 425°F with a rack in the center.
  2. Season the vegetablesPeel the eggplant and cut it into 1-inch chunks. Thinly slice the red onion and slice the garlic cloves. Pile the eggplant, cherry tomatoes, onion, and garlic into a roasting pan large enough to hold everything in one layer. Add the olive oil, cumin, coriander, cayenne, and salt, then toss to coat evenly.
  3. RoastRoast for 20 to 25 minutes, stirring once halfway through. The eggplant should be golden and the tomatoes juicy and wrinkled.
  4. Cook the farroWhile the vegetables roast, cook the farro in boiling salted water until the grains are puffed and tender, about 20 minutes. Drain well.
  5. CombineAdd the drained farro to the roasting pan with the vegetables and let everything cool for about 10 minutes.
  6. FinishChop the parsley and add it along with the red wine vinegar and crumbled feta. Toss together and serve warm or at room temperature.

Notes & Tips

This is one of those meals that's honestly better the next day, once the vinegar and olive oil have soaked into the grains. The cumin and coriander do most of the heavy lifting here, so don't skip them. Keeps in the fridge up to 3 days for easy lunches.