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Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts
THE KITCHN14Ingredients
80Minutes
320Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 cups water
- 1 cup pearled farro (semi-, or about 3 cups cooked farro)
- 1 bay leaf
- 1 dried red chile pepper (optional)
- 1 tsp. hot green chile (minced, such as serrano, optional)
- 3/4 tsp. aleppo pepper (or more as needed)
- 3/4 tsp. dried mint (preferably spearmint, optional)
- 1 1/2 lb. eggplant (cut into 1-inch cubes, about 8 cups)
- 1/2 red onion (medium, thinly sliced, less than 1/4 inch)
- 4 Tbsp. virgin olive oil (extra-)
- 1/2 tsp. fine sea salt
- 1/2 cup fresh mint leaves (loosely packed torn)
- 2 Tbsp. white balsamic vinegar (or red wine vinegar)
- 1/4 cup toasted pine nuts (lightly)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium570mg16% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber10g40% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C8% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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