Lemony Farro Salad with Roasted Eggplant, Shallots and Pine Nuts
This salad comes together in a flash and depends on pantry and spice drawer staples to bring big flavor. A quick roast of cubed eggplant and shallots mixed with farro that’s been cooked in stock and spices, along with a few splashes of lemon juice and sherry vinegar, the crunch of pinenuts and the sweetness of golden raisins creates the perfect bite for lunch or dinner. This is the kind of salad that’ll taste even better the second day, after the flavors have melded. Easily customizable, feel free to add some cubed halloumi or feta.
Serves 4-6
INGREDIENTS
1 cup farro, rinsed
2 cups vegetable or chicken stock
1 bay leaf
1 tsp cumin
1 tsp coriander
1 tsp chili flakes
1 large globe eggplant, cut into 1” cubes
8 shallots, trimmed and halved (or quartered if large)
⅓ cup pine nuts, toasted
⅓ cup golden raisins
1 lemon, zested and juiced
2 tbsp sherry vinegar
½ cup flat leaf parsley, chopped, plus more for garnish
4 tbsp extra virgin olive oil, divided
1 tsp kosher salt
½ tsp freshly cracked black pepper
METHOD
Preheat oven to 425F.
Make the farro. Add farro, stock, bay leaf, cumin, coriander and chili flake to a saucepan and bring to a boil. Reduce to a simmer and cook for 20-23 minutes or until tender and al dente. Remove bay leaf and drain.
Meanwhile, prepare the eggplant. Add eggplant and shallots to a sheet pan and drizzle with 3 tbsp olive oil and season with kosher salt and pepper. Roast for 25-30 minutes or until eggplant is charred in spots and tender.
To assemble, add farro, eggplant, shallots, golden raisins and pine nuts to a serving bowl. Add lemon zest and lemon juice along with vinegar, parsley and remaining olive oil and toss. Garnish with parsley and serve warm or at room temperature.
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