Grilled Eggplant with Farro

Grilled Eggplant with Farro

Grilled Eggplant with Farro

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  • Each serving
  • 360 cal
  • 16g fat (2g sat)
  • 0mg chol
  • 190mg sodium
  • 47g carb
  • 12g fiber
  • 9g protein


  • 2 cups emmer farro
  • 3 small eggplants, halved
  • 2 red bell peppers, halved and seeded
  • High-heat oil, for brushing
  • Salt and pepper, to taste
  • 1 small shallot, finely chopped
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley


Cook farro in a large pot of boiling, salted water until tender, 15 to 20 minutes. Drain and transfer to a large bowl.

Meanwhile, heat grill to high. Brush eggplants and peppers with oil and sprinkle with salt and pepper. Grill until just cooked through, 3 to 4 minutes per side. Allow to cool slightly and dice into 1-inch pieces.

Combine shallots, mustard and vinegar in a small bowl. Slowly whisk in olive oil; season with salt and pepper.

Toss farro with grilled vegetables, balsamic dressing, tomatoes and parsley. Best served at room temperature.

Special notes:

If you don’t want to go outside to grill the vegetables, you may also use a grill pan or cast-iron skillet placed over medium-high heat on your stovetop.

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