Mediterranean Roasted Eggplant Farro Bowl (Printable)
Wholesome Mediterranean bowl of roasted eggplant, farro, vegetables and tangy yogurt-herb sauce.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2½ cups water
03 - ½ teaspoon kosher salt
→ Vegetables
04 - 1 large eggplant, cut into 1-inch cubes
05 - 1 red bell pepper, diced
06 - 1 small red onion, sliced
07 - 2 tablespoons olive oil
08 - 1 cup cherry tomatoes, halved
09 - ½ cucumber, diced
→ Dressing & Garnish
10 - 1 cup plain Greek yogurt
11 - 1 tablespoon fresh lemon juice
12 - 1 small garlic clove, minced
13 - 2 tablespoons fresh parsley, chopped
14 - 2 tablespoons fresh mint, chopped
15 - 1 tablespoon extra-virgin olive oil
16 - Kosher salt and freshly ground black pepper, to taste
17 - ¼ cup pomegranate seeds (optional)
18 - 2 tablespoons toasted pine nuts (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cubed eggplant, diced red bell pepper, and sliced red onion with 2 tablespoons olive oil, salt, and pepper. Spread in an even layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
03 - While the vegetables roast, bring 2½ cups water and ½ teaspoon salt to a boil in a medium saucepan. Add the rinsed farro, reduce heat to a simmer, cover, and cook for 20–25 minutes until tender. Drain any excess liquid.
04 - In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, half of the chopped parsley, and half of the chopped mint. Season with salt and pepper to taste. Stir until smooth and well blended.
05 - In a large mixing bowl, combine the cooked farro, roasted vegetables, halved cherry tomatoes, and diced cucumber. Drizzle with 1 tablespoon extra-virgin olive oil and toss gently to coat.
06 - Divide the grain and vegetable mixture evenly among four bowls. Top each with a generous dollop of the yogurt sauce. Garnish with the remaining parsley and mint, pomegranate seeds, and toasted pine nuts if desired.
# Expert Advice:
01 -
- The creamy yogurt sauce ties everything together with a tangy punch that makes each bite addictive.
- Farro has a chewy, nutty texture that keeps the bowl interesting long after the first forkful.
02 -
- Salt the eggplant cubes and let them sit for fifteen minutes before roasting to draw out bitterness and help them crisp up.
- Undercooked farro is unpleasantly chalky, so bite test a grain before draining.
03 -
- Let the roasted vegetables cool for five minutes before mixing with the farro so the fresh vegetables do not wilt.
- A pinch of cumin in the yogurt sauce adds an unexpected warmth that people always try to identify.