Mediterranean Roasted Eggplant Farro Bowl (Printable)
Smoky eggplant and nutty farro with yogurt drizzle, cherry tomatoes, feta, and toasted pine nuts.
# What You’ll Need:
→ Vegetables
01 - 1 large eggplant, cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, sliced
04 - 1 red bell pepper, diced
05 - 2 cups baby spinach, loosely packed
→ Grains
06 - 1 cup farro, rinsed
07 - 2 1/2 cups water or vegetable broth
→ Dressing & Yogurt
08 - 1 cup plain Greek yogurt
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon ground cumin
13 - 1 tablespoon chopped fresh dill (plus extra for garnish)
→ Seasonings
14 - 2 tablespoons extra-virgin olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon smoked paprika
17 - Salt and freshly ground black pepper, to taste
→ Garnishes
18 - 1/4 cup crumbled feta cheese
19 - 2 tablespoons toasted pine nuts
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine eggplant, red onion, and red bell pepper with 2 tablespoons olive oil, oregano, smoked paprika, salt, and black pepper in a bowl. Toss to coat and spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through roasting, until golden and tender. Add cherry tomatoes for the final 10 minutes of roasting.
04 - Place rinsed farro and water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until farro is tender but retains some chew. Drain any excess liquid.
05 - In a small bowl, whisk together Greek yogurt, 1 tablespoon olive oil, lemon juice, minced garlic, cumin, chopped dill, and season with salt and pepper to taste.
06 - Divide cooked farro evenly among 4 bowls. Top each bowl with baby spinach, roasted vegetables, and cherry tomatoes. Drizzle yogurt sauce over each serving.
07 - Sprinkle crumbled feta, toasted pine nuts, and additional fresh dill over bowls. Serve immediately.
# Expert Advice:
01 -
- This dish is your shortcut to a Mediterranean getaway without leaving the kitchen.
- It's customizable, hearty, and makes weekday lunches feel unexpectedly special.
02 -
- I once forgot to drain the farro and ended up with a soggy bowl—don't skip this!
- Swapping water for broth made the grains so much more flavorful that I never looked back.
03 -
- Always toast your pine nuts last, as they burn faster than you think—stand by the pan and stir constantly.
- Let the yogurt sauce sit for five minutes to allow the flavors to meld before serving.