Mediterranean Farro Salad

Baked or fried eggplant is the key to taking this salad from delicious to spectacular!

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Votes: 34
Rating: 3.12
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Servings 4-8people
Prep Time 15minutes
Cook Time 30minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 34
Rating: 3.12
You:
Rate this recipe!
Servings 4-8people
Prep Time 15minutes
Cook Time 30minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Prepare farro using the direct or quick-cooking method. Drain and let cool.
  2. Cut eggplant into 1/2-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry.
  3. Heat 1/2-inch oil in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.
  4. When cool, toss farro with vegetables, lemon juice, olive oil and herbs. Serve chilled or at room temperature.
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