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Ingredients
Farro
- 1 cup Farro
- 2 cups Water or vegetable broth for more flavor
- 1 cup Fresh Mint chopped
- 1/4 cup Fresh parsley chopped
- 1/4 Lemon juiced
- 1/4 tsp Ground Cumin
- 1/4 cup Unsalted Walnuts
- Pomegranate Arils
Minty Roasted Eggplant Salad
- 1 large Eggplant cubed
- 1/2 cups Olive Oil
- Salt to taste
- 1/2 cup Mint
- 2 cloves Garlic minced
Instructions
Farro
- Cook the grains according to the package (boil the farro in water or broth 1:2 ratio, add saffron, salt and cumin, once it comes to a boil, reduce heat and cover and cook until all the liquid is absorbed by the grains). Fluff with a fork and let cool.Add the fresh herbs, lemon juice and walnuts. Set aside.
Minty Roasted Eggplant Salad
- Preheat the oven to 375°F.
- Spread the eggplant cubes, drizzle the olive oil and add all the other ingredients. Toss well and set the tray into the preheated oven for about 35-40 minutes, stirring carefully once every 15 minutes. Remove from the oven and add to the farro salad, toss everything together gently.
- There is so much flavor already and you don’t need any kind of dressing here. If you need to add some wetness to this, drizzle some creamy tahini on to the eggplant!