Smokey Eggplant Farro And Arugula Salad Recipe

Name: Smokey Eggplant Farro And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro; 3 cups water; 1/2 teaspoon salt; 1 eggplant (medium), cubed; 2 tablespoons olive oil; 1 yellow onion, diced; 4 garlic cloves, pealed and smashed; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1 teaspoon salt; 2 teaspoons tomato paste; 2 tablespoons tahini; 3 tablespoons lemon juice; 1/4 cup vegetable broth; 1 1/2 cups arugula, loosely packed; 3 tablespoons chopped parsley

Servings: persons

1 cup farro
3 cups water
1/2 teaspoon salt
1 eggplant (medium), cubed
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, pealed and smashed
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 teaspoons tomato paste
2 tablespoons tahini
3 tablespoons lemon juice
1/4 cup vegetable broth
1 1/2 cups arugula, loosely packed
3 tablespoons chopped parsley

1
Place eggplant cubes in a colander and sprinkle with salt. Let sit for about 30 minutes. In the meantime, place farro, water and salt in a medium saucepan. Bring to a boil, then simmer covered for 35-45 minutes or until tender but still slightly chewy. Drain and set aside in a large bowl.
2
Pat the eggplant cubes with a paper towel and transfer to a baking sheet. Bake at 425F for 10 minutes, then toss and bake for an additional 10-15 minutes or until slightly charred and golden.
3
In a cast iron skillet or other pan, heat 1 tbsp olive oil over medium-low heat. Add the onions, garlic, salt, cayenne and smoked paprika. Turn heat to low (this will depend on what pan you use) and saute for about 8 minutes or until softened and slightly caramelized, stirring occasionally. Add in the roasted eggplant and tomato paste. Mash some of the eggplant chunks with your spoon and saute for about 2 minutes, stirring frequently. Add in the tahini, lemon juice and vegetable broth. Stir around for 30s to incorporate and then remove from heat.
4
Pour the eggplant sauce over the farro and mix. Add in arugula and parsley and toss to incorporate. Serve immediately when warm. This can also be made ahead and served cold. Enjoy!

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup farro, 3 cups water, 1/2 teaspoon salt, 1 eggplant (medium), cubed, and more.

Yes, Smokey Eggplant Farro And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smokey Eggplant Farro And Arugula Salad

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