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Eggplant & Roasted Tomato Farro Salad.

Eggplant & Roasted Tomato Farro Salad

Barbara's Notes: A seasonal hearty dish for September and the coming Fall season. Highlights vegetables of the season, the last of the summer tomatoes, eggplants, chickpeas, pine nuts, arugula, and basil. Note that you may make this gluten free by using quinoa instead of farro.
Course Vegetable and Bean Salad with Greens and Farro
Cuisine Vegetarian
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 2 -3 (or 4 as a side)
Author Adapted from Recipe by Love and Lemons (www.loveandlemons.com)


  • 1-½ cups cherry tomatoes sliced in half
  • 3-4 small eggplant
  • Extra-virgin olive oil for drizzling
  • ¾ cup uncooked faro
  • ½ cup cooked chickpeas drained and rinsed
  • 1 garlic clove minced
  • ½ cup pine nuts toasted
  • Big handful of arugula
  • Big handful of torn basil
  • Generous splashes of sherry vinegar
  • Sea salt & freshly ground black pepper


  1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Roast the tomatoes until they are shriveled up and golden brown around the edge - about 30-35 minutes, depending on the size of your tomatoes.
  2. Bring a pot of salted water to a boil. Add the faro and reduce heat to a high simmer. Cover and cook for 30-40 minutes or until tender. Drain and set aside in a large bowl.
  3. Slice and salt the eggplant, and let it drain in a colander over a bowl for 30 minutes. After draining, rinse the slices with water and pat them dry with a clean kitchen towel. Peel the skin and then chop the eggplant into 1-inch pieces. In a bowl, mix the eggplant pieces with olive oil. Spread eggplant pieces onto lined baking pans, season with salt and pepper, and bake at 450 degrees for 15-20 minutes. Take out of oven and mix up eggplant pieces to flip them over to other side, and then roast for an additional 15- 20 minutes.
  4. Bake pine nuts in a toaster oven, for about 5 minutes.
  5. Chop garlic and saute in a pan with garlic oil until soft, but not too crisp.
  6. In a bowl, mix the ingredients together, including the chickpeas, garlic, roasted tomatoes, cooked eggplant, roasted pine nuts, farro, arugula and basil. Add a generous splash of sherry vinegar and toss. Drizzle with olive oil and season with salt and pepper (and more sherry vinegar if necessary), to taste.