Smokey eggplant farro and arugula salad

Indulge in the rich, smoky flavors of grilled eggplant paired with hearty farro and peppery arugula in this incredibly satisfying salad.

Ingredients:

• 1 cup farro
• 3 cups water
• 1/2 teaspoon salt
• 1 eggplant (medium), cubed
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, pealed and smashed
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 teaspoons tomato paste
• 2 tablespoons tahini
• 3 tablespoons lemon juice
• 1/4 cup vegetable broth
• 1 1/2 cups arugula, loosely packed
• 3 tablespoons chopped parsley

Instructions:

1. Place eggplant cubes in a colander and sprinkle with salt. Allow them to stand for approximately 30 minutes. Meanwhile, combine farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer covered for 35-45 minutes, or until tender but still slightly firm. Drain and transfer to a large bowl.
2. Blot the eggplant cubes with a paper towel and then place them on a baking sheet. Roast in an oven preheated to 425F for 10 minutes, flip them over, and roast for an additional 10-15 minutes, or until they are slightly charred and golden brown.
3. In a cast iron skillet or another pan, warm 1 tbsp of olive oil over medium-low heat. Add onions, garlic, salt, cayenne, and smoked paprika. Lower the heat to a simmer and cook for about 8 minutes, or until the ingredients are softened and slightly caramelized, stirring occasionally. Stir in the roasted eggplant and tomato paste. Gently mash some of the eggplant pieces with a spoon and cook for around 2 minutes, stirring frequently. Incorporate the tahini, lemon juice, and vegetable broth. Stir well for 30 seconds, then remove from the heat.
4. Pour the eggplant mixture over the farro and combine well. Mix in arugula and parsley, and toss to combine. Serve while still warm, or refrigerate and serve cold. Enjoy!

Summary:

• Calories: 1249 kcal
• Fat: 49 g
• Protein: 40 g
• Carbs: 185 g
• Potassium: 2682 mg
• Magnesium: 397 mg