Mediterranean Eggplant Farro Bowl (Printable)
Roasted eggplant and farro topped with herb yogurt, fresh vegetables, and Mediterranean garnishes.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2½ cups low-sodium vegetable broth
03 - ½ teaspoon kosher salt
→ Roasted Vegetables
04 - 2 medium eggplants, cut into ¾-inch cubes
05 - 1 red bell pepper, diced
06 - 1 medium red onion, sliced
07 - 3 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground cumin
10 - Kosher salt and freshly ground black pepper, to taste
→ Fresh Vegetables & Garnishes
11 - 1 cup cherry tomatoes, halved
12 - ½ cup cucumber, diced
13 - ¼ cup pitted Kalamata olives, halved
14 - ¼ cup crumbled feta cheese
15 - 2 tablespoons toasted pine nuts
16 - ¼ cup fresh flat-leaf parsley, chopped
→ Herb Yogurt Sauce
17 - 1 cup plain Greek yogurt
18 - 1 tablespoon extra-virgin olive oil
19 - 2 tablespoons fresh mint, chopped
20 - 2 tablespoons fresh dill, chopped
21 - 1 tablespoon fresh lemon juice
22 - 1 small garlic clove, minced
23 - ¼ teaspoon kosher salt
24 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - In a large bowl, toss the cubed eggplant, diced bell pepper, and sliced red onion with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
03 - Roast the vegetables for 25–30 minutes, stirring halfway through, until the eggplant is golden brown and fork-tender.
04 - While the vegetables roast, combine the rinsed farro, vegetable broth, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 25–30 minutes until the farro is tender but retains a slight chew. Drain any remaining liquid.
05 - In a small bowl, whisk together the Greek yogurt, extra-virgin olive oil, chopped mint, chopped dill, lemon juice, minced garlic, salt, and pepper until smooth and well combined. Refrigerate until ready to serve.
06 - Divide the cooked farro among four bowls. Arrange the roasted vegetables, halved cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta over each portion. Drizzle generously with the herb yogurt sauce and garnish with toasted pine nuts and chopped parsley.
07 - Serve immediately at warm or room temperature. Offer lemon wedges on the side if desired.
# Expert Advice:
01 -
- The herb yogurt alone is worth making this recipe, and you will find yourself putting it on everything from roasted carrots to sandwiches within days.
- Farro has a nutty chew that holds up beautifully against the soft caramelized eggplant, creating a texture contrast that keeps every bite interesting.
- It scales effortlessly from a solo dinner to a crowd pleasing spread, and it tastes even better the next day.
02 -
- Do not crowd the baking sheet or the eggplant will steam instead of roast, and soggy eggplant is the fastest way to ruin this bowl, so use two sheets if needed.
- Letting the herb yogurt sit in the fridge for even fifteen minutes transforms it from good to unforgettable because the garlic and herbs need time to release their oils into the yogurt.
03 -
- Toasting pine nuts in a dry skillet for two minutes, watching them like a hawk because they go from golden to burnt in seconds, makes the difference between good garnish and unforgettable crunch.
- A squeeze of fresh lemon juice over the entire assembled bowl right before eating wakes up every flavor and adds a brightness that ties everything together.