Mediterranean Herb Roasted Eggplant Farro (Printable)
Roasted eggplant and Mediterranean herbs atop hearty farro with cool yogurt topping
# What You’ll Need:
→ Vegetables
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
→ Grains
05 - 1 cup farro, rinsed
06 - 3 cups water or vegetable broth
→ Herbs & Aromatics
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
09 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
10 - 2 cloves garlic, minced
→ Seasonings
11 - 1/3 cup extra-virgin olive oil
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon sea salt, plus more to taste
15 - 1/4 teaspoon black pepper
→ Topping
16 - 1 cup plain Greek yogurt
17 - 1 tablespoon lemon juice
18 - 1 teaspoon lemon zest
19 - 1 tablespoon olive oil
20 - Pinch of salt and pepper
→ Garnish
21 - 2 tablespoons toasted pine nuts
22 - Additional fresh herbs
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Place the eggplant, bell pepper, onion, and cherry tomatoes on a large baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway, until eggplant is golden and tender.
04 - Add farro and water (or broth) to a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes or until farro is tender but chewy. Drain excess liquid if necessary.
05 - In a small bowl, combine Greek yogurt, lemon juice, lemon zest, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well and refrigerate until ready to serve.
06 - Once vegetables and farro are cooked, combine them in a large bowl. Add garlic, parsley, mint, and oregano. Drizzle with remaining olive oil and toss gently.
07 - Divide the farro-vegetable mixture among bowls. Top each bowl with a generous dollop of the lemon yogurt. Garnish with toasted pine nuts and extra herbs if desired.
# Expert Advice:
01 -
- The creamy yogurt cuts through the roasted vegetables like a cool breeze on a hot day
- Farro gives you that satisfying chewy texture that regular rice just cant deliver
- Everything gets roasted on one sheet pan because dishes are for people with extra time
02 -
- Dont crowd the baking sheet or the vegetables will steam instead of roast
- The yogurt needs to chill for at least 15 minutes to let the flavors meld
- Farro can be cooked up to 3 days ahead and stored in the fridge
03 -
- Salt your eggplant cubes and let them sit for 30 minutes before roasting if you have time, it draws out bitterness
- Toast your pine nuts in a dry pan until golden, watching carefully because they burn fast