Try this Farro and Eggplant recipe, or contribute your own.
Suggest a better descriptionEggplant -
- Preheat oven to 350
- Cut eggplant in half lengthwise; trim off rounded back so the eggplant can sit flat on a plate
- Drizzle lightly with olive oil and season with salt and pepper
- Place in a saute pan over medium heat and grill on each side, 2-3 minutes
- Place on a sheet pan and finish in oven for 15-20 minutes until tender
Farro -
- Place farro in a saucepan, and toast for 1 minute over medium-high heat
- Add garlic, bay leaf, and vegetable stock and bring to a simmer
- Turn heat down to low-medium; allow to cook for 25-30 minutes until tender
- Strain any extra liquid; set aside
- In a separate pan over medium-high heat, add 2 tbsp olive oil, onion, yellow and red peppers
- Saute until onions are translucent; add asparagus and farro
- Deglaze pan with vegetable stock and continue to cook for two minutes to allow farro to absorb liquid. Finish with chopped parsley and set aside.
Balsamic Reduction -
- Pour balsamic vinigar into small pot. Heat until it is reduced by 2/3
- Take off heat and stir in honey. Let cool to room temperature.
Plating -
- Place grilled eggplant on the center of the plate with farro mixture on top
- Garnish with balsamic reduction around plate and top with goat cheeze
I'm going to try to use feta cheese instead of goat cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (822g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 520 | ||
Calories from Fat: 113 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 201.7mg | 7 % | |
Potassium 1811.9mg | 48 % | |
Total Carbohydrate 88.7g | 26 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 62g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 520
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