Mediterranean Roasted Eggplant Farro Bowl (Printable)
Roasted eggplant and vegetables with farro, feta, and lemon-oregano dressing for a satisfying Mediterranean-inspired meal.
# What You’ll Need:
→ Vegetables
01 - 1 large eggplant, cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 2 cups baby spinach leaves
→ Grains
06 - 1 cup uncooked farro (pearled or semi-pearled)
07 - 2½ cups water or vegetable broth
→ Dairy
08 - ¾ cup crumbled feta cheese
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1 garlic clove, minced
13 - ½ teaspoon sea salt
14 - ¼ teaspoon freshly ground black pepper
→ Fresh Herbs
15 - 2 tablespoons chopped fresh parsley
16 - 1 tablespoon chopped fresh mint (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange eggplant, red bell pepper, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil and season with a pinch of salt. Toss to coat evenly. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and golden.
03 - While vegetables roast, rinse farro under cold water. Combine farro with water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until farro is tender but still has a chewy bite. Drain any excess liquid.
04 - In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until well combined.
05 - In a large mixing bowl, combine the cooked farro, roasted vegetables, and baby spinach. Pour the dressing over the mixture and toss until everything is evenly coated.
06 - Gently fold in the crumbled feta cheese, chopped parsley, and fresh mint if using. Divide among serving bowls and serve warm or at room temperature.
# Expert Advice:
01 -
- The lemon oregano dressing is so simple it almost feels like cheating, but it pulls every single ingredient together beautifully.
- Farro has this incredible chewy texture that makes the whole bowl feel substantial and satisfying without weighing you down.
- Everything roasts on one sheet pan, which means cleanup is almost nonexistent.
02 -
- Do not skip flipping the vegetables halfway through roasting or the eggplant on the bottom will steam instead of caramelize.
- Undercooked farro is unpleasantly hard in the center, so bite test a grain before draining.
03 -
- Toss the eggplant cubes with salt and let them sit in a colander for ten minutes, then pat dry before roasting for the best texture.
- Always taste your feta before deciding how much salt goes into the dressing since some brands are far saltier than others.