Mediterranean Roasted Eggplant Farro Bowl (Printable)
Roasted eggplant and farro with crisp vegetables and a lemony yogurt sauce, topped with feta and toasted pine nuts.
# What You’ll Need:
→ Vegetables
01 - 1 large eggplant, cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 small red onion, sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach leaves, packed
→ Grains
06 - 1 cup farro, rinsed
→ Olive Oil & Seasoning
07 - 3 tablespoons extra-virgin olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon sea salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
→ Yogurt Sauce
13 - 1 cup plain Greek yogurt
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon chopped fresh dill or mint
16 - 1 small garlic clove, finely grated
17 - Salt and pepper, to taste
→ Garnish
18 - 1/4 cup crumbled feta cheese
19 - 2 tablespoons toasted pine nuts
20 - 2 tablespoons chopped fresh parsley
21 - Lemon wedges, for serving
# How-To Steps:
01 - Set oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine eggplant, red bell pepper, and red onion with 2 tablespoons olive oil, cumin, smoked paprika, oregano, 1/2 teaspoon salt, and black pepper. Toss until evenly coated. Arrange vegetables in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden and fork-tender. Add cherry tomatoes during final 10 minutes and continue roasting.
04 - Meanwhile, bring 3 cups water and a pinch of salt to boil in a medium saucepan. Add farro, reduce heat, and simmer uncovered for 20 to 25 minutes until tender but pleasantly chewy. Drain any excess water.
05 - In a small bowl, blend Greek yogurt, lemon juice, chopped dill or mint, grated garlic, plus salt and pepper to taste until smooth.
06 - Divide cooked farro among four bowls. Add roasted vegetables and a generous handful of baby spinach to each serving.
07 - Spoon yogurt sauce over top. Sprinkle with crumbled feta, toasted pine nuts, and chopped parsley. Serve each bowl with a lemon wedge and additional sauce as desired.
# Expert Advice:
01 -
- Your friends will think you spent all day perfecting that creamy yogurt drizzle and the perfectly charred eggplant.
- Between the chewy farro and the bright, lemony finish, it’s the kind of dish that earns repeat requests at dinner.
02 -
- If you overcrowd the baking sheet, your veggies will steam instead of roasting and you’ll lose those caramelized edges.
- Roasting the cherry tomatoes for only ten minutes keeps them juicy and prevents them from collapsing into the mix.
03 -
- Use parchment to prevent sticking and make cleanup painless.
- If you toast pine nuts in a dry pan, keep them moving—they burn in seconds once they start browning.