Eggplant, Farro and Pomegranate salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Side Dish, or Main Course Vegetarian
Cuisine: Italian
Serves: 10 - 12 as a side or salad, 6 as a main course vegetarian dish
Ingredients
  • 17½ ounces of dried farro
  • 2 bay leaves
  • 2 unpeeled cloves of garlic
  • 1 tsp. kosher salt
  • 2 cloves of garlic, peeled and sliced
  • 4 Tbs. olive oil
  • 2 medium sized eggplant, washed
  • Olive oil
  • 1 15½ ounce can of ceci beans or chick peas, drained and well rinsed
  • 1 English style cucumber, peeled seeded and diced
  • Seeds of one pomegranate, be sure that none of the connective material remains
  • ½ cup Italian parsley leaves, chopped
  • ¼ cup of fresh mint leaves, torn into pieces
  • 2 Tbs. Pomegranate syrup
  • Juice of one lemon
  • Salt
  • Freshly ground black pepper
Instructions
  1. Slice the eggplant into 1 inch thick slices, leaving the skin on. Cut the slices into 1" cubes and place the cubes in a colander over a large bowl or in a clean kitchen sink. Salt the eggplant using 1 to 2 tablespoons of kosher salt. Cover the top with a clean cotton dish towel and place a heavy can or weight onto of the towel. Allow the salted eggplant to sit for 40 minutes. After 40 minutes rinse will with cold water to rid the eggplant of any salt and place the rinsed eggplant cubes on a clean cotton towel to dry.
  2. Preheat the oven to 400ยบ F and line a heavy duty rimmed baking pan with parchment paper. Place the dry eggplant cubes on the parchment and drizzle with some olive oil, use your judgement. Toss the eggplant to be sure that the pieces are more or less evenly coated with the olive oil. Place into the preheated oven and roast for 30 to 40 minutes or until the eggplant pieces are nicely browned. The eggplant should be stirred once or twice during the roasting process to insure even browning. Allow the eggplant to cool.
  3. Bring 8 cups of water to a boil over high heat. Once the water comes to a boil, add the bay leaves, unpeeled garlic cloves, 1 teaspoon of kosher salt and the farro. Stir, return to a boil, reduce the heat and simmer uncovered for 20 minutes or until the farro has softened but it is not mushy.
  4. Combine the 4 tablespoons of olive oil, sliced garlic cloves and some salt to a medium sized mixing bowl.
  5. Drain the farro well, remove the garlic & bay leaves and immediately add the farro to the oil, garlic & salt while the farro is warm which will allow the grains to absorb the flavor; let it sit for at least one hour. Once cooled you may add the roasted eggplant cubes and refrigerate.
  6. On the day you are ready to serve the salad add the ceci beans, cucumbers, and pomegranate seeds to the farro and eggplant. At this point taste for seasoning and add salt and freshly ground black pepper as needed. Add the pomegranate syrup and half of the lemon juice, stir well; taste for the desired level of acidity and add more lemon juice if you like. Mix in the chopped parsley, torn mint leaves and a drizzle of olive oil. Taste for seasoning and acidity balance once again, correct if necessary. The farro salad is ready to serve.
Recipe by La Bella Sorella at https://labellasorella.com/2015/09/farro-eggplant-pomegranate-salad/