Eggplant Farro Salad
If you have an overload of eggplant from your summer crop this is a great new way to enjoy it! A little salty, a little spicy, and full of delicious flavor thanks to fresh basil and green olives! This is a great side dish or main entree!
1 eggplant 2 cloves garlic, minced 1 cup farro 1/4 red onion, finely chopped 1/2 cup fresh basil, chopped 1/2 cup green olives, chopped 1 cup pasta sauce red chile flakes - optional
ROAST THE EGGPLANT & GARLIC
Dice the eggplant and mince the garlic and mix together on a silicon baking sheet. Bake at 350 degrees for 30 minutes.
COOK THE FARRO
While the eggplant and garlic is roasting, boil the farro. If you're using quick cook farro it should take about 15 minutes - the farro should be chewy when cooked through. Drain when done and set aside.
CHOP AND COMBINE
Chop the red onion, basil, and green olives and mix in with the farro. Once the eggplant is done, mix in and add 1 cup of pasta sauce. Top with red chili flakes for a kick if desired and eat while warm. Enjoy!