Mediterranean Roasted Eggplant Farro Bowl (Printable)
Smoky roasted eggplant, nutty farro, crisp veggies and herbed yogurt for a bright Mediterranean main.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 1/2 cups vegetable broth or water
→ Vegetables
03 - 1 large eggplant, cut into 1-inch cubes
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup Kalamata olives, pitted and halved
→ Roasting & Dressing
08 - 3 tablespoons extra-virgin olive oil, divided
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 2 tablespoons lemon juice
14 - 1 teaspoon honey or maple syrup
→ Yogurt Sauce
15 - 1 cup plain Greek yogurt
16 - 2 tablespoons fresh mint, chopped
17 - 2 tablespoons fresh dill, chopped
18 - 1 garlic clove, finely minced
19 - 1 tablespoon lemon juice
20 - Salt and pepper to taste
→ Garnish
21 - 1/4 cup crumbled feta cheese (optional)
22 - Fresh parsley or mint leaves
# How-To Steps:
01 - Set oven to 425°F (220°C) to prepare for roasting.
02 - Arrange eggplant cubes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with smoked paprika, ground cumin, sea salt, and freshly ground black pepper. Toss thoroughly to coat.
03 - Roast eggplant for 25 to 30 minutes, turning once midway, until golden and tender. Allow to cool slightly after roasting.
04 - Combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until farro is tender yet chewy. Drain excess liquid and fluff grains with a fork.
05 - Mix Greek yogurt, chopped mint, dill, minced garlic, lemon juice, salt, and pepper in a bowl. Blend well and refrigerate until needed.
06 - In a small bowl, whisk remaining 1 tablespoon olive oil with 2 tablespoons lemon juice and honey or maple syrup until smooth.
07 - In a large bowl, gently mix cooked farro, roasted eggplant, cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Pour dressing over mixture and toss to distribute evenly.
08 - Divide grain and vegetable mixture among serving bowls. Top each portion with a generous spoonful of yogurt sauce. Sprinkle with crumbled feta cheese if using, and garnish with fresh parsley or mint.
# Expert Advice:
01 -
- No one will guess how quickly you pulled this together—thanks to multitasking oven roasting and simmering farro.
- The fresh herbed yogurt sauce brings restaurant freshness without any stress.
02 -
- Undercooking the farro leaves it too chewy—the secret is letting it cool a bit in the pot so it softens just right.
- Eggplant needs space on the sheet; crowding it means steamed, not caramelized cubes.
03 -
- Always taste the yogurt sauce before serving—it’s easy to adjust with a pinch more salt, lemon, or herbs.
- Let the farro rest after cooking for best texture—it plumps up and absorbs extra flavor if you give it five minutes undisturbed.