Mediterranean Eggplant Farro Bowl (Printable)
Roasted eggplant and farro tossed with fresh vegetables, olives, feta, and creamy herb yogurt.
# What You’ll Need:
→ Roasted Eggplant
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 3 tbsp extra-virgin olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp smoked paprika
→ Farro
06 - 1 cup farro, rinsed
07 - 3 cups water
08 - ½ tsp salt
→ Herb Yogurt
09 - 1 cup plain Greek yogurt
10 - 2 tbsp fresh parsley, finely chopped
11 - 2 tbsp fresh mint, finely chopped
12 - 1 tbsp fresh dill, finely chopped
13 - 1 garlic clove, minced
14 - 1 tbsp lemon juice
15 - ½ tsp salt
16 - ¼ tsp ground black pepper
→ Bowl Additions
17 - 1 cup cherry tomatoes, halved
18 - 1 cup cucumber, diced
19 - ½ small red onion, thinly sliced
20 - ½ cup pitted Kalamata olives, halved
21 - ¼ cup crumbled feta cheese
22 - 2 tbsp toasted pine nuts
23 - 2 tbsp extra-virgin olive oil, for drizzling
24 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the eggplant cubes with olive oil, sea salt, black pepper, and smoked paprika until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25–30 minutes, turning halfway through, until the eggplant is golden brown and fork-tender.
04 - While the eggplant roasts, combine rinsed farro, water, and salt in a saucepan. Bring to a boil, then reduce heat to a simmer and cook uncovered for 25–30 minutes until the grains are tender yet chewy. Drain any excess water.
05 - In a mixing bowl, stir together the Greek yogurt, parsley, mint, dill, minced garlic, lemon juice, salt, and pepper until well combined. Refrigerate until ready to serve.
06 - In a large bowl, combine the cooked farro, roasted eggplant, cherry tomatoes, cucumber, red onion, and Kalamata olives. Drizzle with olive oil and toss gently to combine.
07 - Divide the mixture among four bowls. Top each with a generous spoonful of herb yogurt, crumbled feta cheese, and toasted pine nuts. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The contrast between smoky, golden eggplant and cool herb yogurt is the kind of flavor pairing that makes you close your eyes at the table.
- Farro holds up beautifully as leftovers, meaning this bowl tastes even better the next day for lunch straight from the fridge.
02 -
- Do not crowd the eggplant on the baking sheet because overlapping pieces will steam instead of roast and you will end up with soft, pale cubes that lack the caramelized depth this bowl depends on.
- The herb yogurt tastes significantly better after resting in the fridge for at least fifteen minutes because the dried herbs rehydrate and the garlic permeates the entire mixture rather than sitting in sharp pockets.
03 -
- Score the cut sides of the eggplant cubes lightly with a knife before roasting to create more surface area for caramelization and help the smoked paprika penetrate deeper into the flesh.
- Toast pine nuts in the still warm oven for two to three minutes right after you pull the eggplant out so you do not need to dirty another pan and the residual heat does the job perfectly.