Description
A hearty dish combining smoky eggplant and nutty farro, perfect for any night of the week.
Ingredients
Scale
- 1 cup farro
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
- Add the diced eggplant and bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the eggplant becomes tender and starts to brown slightly.
- Stir in the smoked paprika, salt, and pepper, mixing well. Then, add the farro, can of diced tomatoes (with their juice), and vegetable broth. Bring this mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for approximately 30 minutes, or until the farro is tender and most of the liquid is absorbed. Fluff the farro with a fork and garnish with fresh parsley before serving.
Notes
Serve alongside a simple green salad or crusty bread for an elevated meal. Can be customized with additional proteins or grains.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg