Friday, July 15, 2016

Eggplant and Roasted Tomato Farro Salad

Source: Love and Lemons

Ingredients

  • 1½ cups cherry tomatoes, sliced in half
  • 3-4 small eggplant
  • Extra-virgin olive oil, for drizzling
  • ¾ cup uncooked farro
  • ½ cup cooked chickpeas, drained and rinsed
  • 1 garlic clove, minced
  • ½ cup pine nuts, toasted
  • Big handful of arugula
  • Big handful of torn basil
  • Generous splashes of sherry vinegar
  • Sea salt & freshly ground black pepper
Directions
  1. Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Roast the tomatoes until they’re shriveled up and golden brown around the edges - about 30-35 minutes, depending on the size of your tomatoes.
  2. Bring a pot of salted water to a boil. Add the farro and reduce heat to a high simmer. Cover and cook for 30-40 minutes or until tender. Drain and set aside in a large bowl.
  3. Chop the eggplant into 1-inch pieces and place on a paper towel with a few pinches of salt. Let it sit for about 20 minutes. As water releases from the eggplant flesh, pat it dry. 
  4. In a large skillet, heat a splash of olive oil over medium heat, add the eggplant and cook until it’s tender and golden brown on each side, about 10-12 minutes. Add the chickpeas and garlic halfway through, along with a few pinches of salt and pepper.
  5. Add the roasted tomatoes, cooked eggplant and chickpea mixture, pine nuts, arugula and basil to the large bowl with the farro. Add a generous splash of sherry vinegar and toss. Drizzle with olive oil and season with salt and pepper (and more sherry vinegar if necessary), to taste.

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