Farro Salad with Grilled Eggplant
Makes 4 servings
Prep Time: 20 minutes
Total Time: 45 minutes
Ease of Preparation: Easy
1 1/2 cups farro
(2 – 3) slices of eggplants (1/2 in thick) (about 2-3 cups)
1 small red onion, peeled and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1 cup grape tomatoes, washed and sliced in 1/2
1/4 cup chopped fresh dill, plus extra for garnish
Sherry Vinaigrette (see recipe in salads and dressings)
1. Cook farro until just tender, about 15 minutes. Drain well and place in a large bowl.
2. Heat grill to high. Brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through.
3. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinaigrette over the farro mixture and stir to combine. Garnish with additional fresh dill.
Nutritional Notes: per serving: calories 382; fat 23.4g (sat 3.2g, mono 15.8g, poly 3.2g); iron 2.1mg; cholesterol 0.0mg; calcium 35mg; carbohydrate 41g; sodium 88mg; protein 8.1g; fiber 8.2g
Nutrition bonus: Vitamin A: 10% daily value; Vitamin C: 15% dv; Calcium: 4% dv; Iron: 10% dv.