top of page

Farro with Roasted Vegetables


  • 1 cup uncooked farro

  • 4 large carrots, cut lengthwise and then in half

  • 1 eggplant, sliced into thick discs

  • 1/2 large red onion, sliced

  • olive oil

  • 1 garlic clove, smashed

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cumin

  • pepper

  • herbs (I used parsley, mint, and dill)

  • balsamic vinegar (regular or thick), pomegranate molasses, chimichurri, or tahini

  • feta (optional)

  • flakey sea salt


  1. Preheat oven to 425 degrees

  2. Place sliced eggplant onto a cutting board and sprinkle salt on both sides. Let is sweat for 15-30 minutes and then use a paper towel to remove moisture (this step is optional)

  3. While eggplant is sweating, prepare farro. Rinse farro in a small pot (you can also soak it for a few hours). Add 2 cups of fresh water, 1 smashed garlic clove, 1/2 teaspoon of salt, and a drizzle of olive oil

  4. Bring to a boil (pot is uncovered) and then lower to a simmer. Stir occasionally (the more you stir, the creamier the farro gets…this is how I like it). Cook for 20-30 minutes or until farro is cooked but chewy

  5. While farro is cooking, place eggplant on a parchment-lined baking sheet and the carrots and onion on a separate one (or you can put all veg on one large baking sheet)

  6. Brush both sides of the eggplant with olive oil. Toss carrots and onion with cumin and garlic powder and then season with salt and pepper. Drizzle enough olive oil to coat carrots and onion. Roast for 20-30 minutes or until veg is tender and slightly golden

  7. Place farro in a shallow bowl followed by the roasted veg. Next, drizzle balsamic/pomegranate molasses/chimichurri, /tahini and olive oil. Place torn herbs on top, sprinkle feta and flakey sea salt


bottom of page