Farro Salad with Grilled Eggplant, Tomatoes and Onion

Name: Farro Salad with Grilled Eggplant, Tomatoes and Onion
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters sherry vinegar or balsamic vinegar; 0 teaspoons freshly ground black pepper; 2 teaspoons Dijon mustard; 3 Japanese (baby) eggplants, halved; 355 milliliters farro; 59 milliliters chopped fresh dill; 59 milliliters chopped fresh dill, plus more for garnish; 1 pints grape tomatoes, washed and sliced in 1/2; 0 teaspoons kosher salt; 118 milliliters olive oil; 4 servings Olive oil, for brushing; 1 small red onion, peeled, halved, and thickly sliced; 4 servings Salt and freshly ground black pepper; 1 small shallot, finely chopped

Farro Salad with Grilled Eggplant, Tomatoes and Onion is a vegan main course. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 757 calories, 12g of protein, and 43g of fat. This recipe serves 4. It will be a hit at your The Fourth Of July event. If you have balsamic vinegar, olive oil, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Cook farro in a large pot of boiling salted water until just tender, about 15 minutes.

Ingredients you will need

Farro

Water

Equipment you will use

Pot

Drain well and place in a large bowl.

Equipment you will use

Bowl

Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through.

Ingredients you will need

Salt And Pepper