Tuesday, September 20, 2011

Farro w/Roasted Tomatoes & Eggplant

This recipe was born from the bounty of a friend's garden.  Slowly roasted tomatoes as sweet as candy (reminding of the tomato tarte tatin from last year!).  Chewy farro.  Soft roasted eggplant.  Aromatic roasted garlic.  The success, I think, is in its simplicity.



Farro w/Roasted Tomatoes & Eggplants
Recipe by Shannon
Serves 4

I served this along some fish (not worth repeating), but it would also pair well with roasted garlic sausage, tofu or your favorite protein.

1c farro
2lb grape tomatoes
1 lg eggplant, diced
4-5 cloves of garlic
extra virgin olive oil
salt and freshly ground pepper

Preheat oven to 250deg (or 300deg if you're a little short on time).

Add tomatoes to one baking sheet and eggplant to another.  Drizzle both with olive oil, sprinkle with salt and pepper, and toss to coat.  Wrap garlic cloves in foil and place on one of the pans.

Bake, stirring every 15min or so, until the tomatoes have begun to burst and release their juices and eggplant is soft and browned.

Meanwhile, bring a medium pot of water to a boil.  Add a bit of salt and farro.  Cook until tender, 15-25min.  Drain and add to a large bowl.  Add roasted eggplant and tomatoes.  Squeeze roasted garlic out of the cloves.  Mix well, then taste and adjust seasonings before serving.


Are you a fan of farro?   Or perhaps you prefer quinoa, wheat berries or another grain?

11 comments:

Lauren @ Healthy Food For Living said...

Farro is not a grain I've personally cooked with yet, but I have enjoyed it in the past when prepared by others. I should pick some up on my next trip to Whole Foods - they have a bunch of grains in the bulk section - as well as stock up on wheat berries (haven't had them in months!).

The roasted tomatoes & eggplant sounds delicious; a great late summer meal :).

Fun and Fearless in Beantown said...

Rustic, hearty and filling. This dish is perfect for the end of summer and beginning of fall.

Elizabeth said...

I have an intense love for farro. both because it's awesome and I associate it with Italy.

Emily @ A Cambridge Story said...

I really enjoy farro but I don't usually make it at home. Which is silly. This dish looks so cozy and satisfying!

Megan said...

Even though I've never had farro, this dish sounds amazing!

Joanne said...

I tend to switch in wheat berries or spelt berries for farro because they're less expensive. You're so right when you say that the beauty of this is in the simplicity!

Lisa (bakebikeblog) said...

I dont think I have ever tried farro!

Lindsay and James Cotter said...

farro is a pasta right? I think it has wheat. So you think GF risotto would work too?

Shannon said...

@Lindsay- Farro is actually a grain, and while it's "considerably" lower in gluten than wheat, I'd swap out your favorite grain (quinoa, amaranth or millet), GF pasta or rice!

Cara said...

I've never cooked with farro. But anything with eggplant and tomatoes that taste like candy could certainly convince me :)

Kerstin said...

Looks so tasty :) I need to try cooking farro!

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