Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts

THE KITCHN
14Ingredients
80Minutes
320Calories

Ingredients

US|METRIC
  • 2 cups water
  • 1 cup pearled farro (semi-, or about 3 cups cooked farro)
  • 1 bay leaf
  • 1 dried red chile pepper (optional)
  • 1 teaspoon hot green chile (minced, such as serrano, optional)
  • 3/4 teaspoon aleppo pepper (or more as needed)
  • 3/4 teaspoon dried mint (preferably spearmint, optional)
  • 1 1/2 pounds eggplant (cut into 1-inch cubes, about 8 cups)
  • 1/2 red onion (medium, thinly sliced, less than 1/4 inch)
  • 4 tablespoons virgin olive oil (extra-)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup fresh mint leaves (loosely packed torn)
  • 2 tablespoons white balsamic vinegar (or red wine vinegar)
  • 1/4 cup toasted pine nuts (lightly)
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    NutritionView More

    320Calories
    Sodium10% DV250mg
    Fat25% DV16g
    Protein14% DV7g
    Carbs14% DV41g
    Fiber40% DV10g
    Calories320Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium250mg10%
    Potassium570mg16%
    Protein7g14%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber10g40%
    Sugars4g8%
    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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