A sort of deconstructed babaganoush turned into a creamy sauce on top of chewy, nutty farro. The smokey eggplant sauce has all of the elements and ingredients of babaganoush and combined with smoked paprika it creates a creamy, smokey and slightly spicy eggplant flavor. The arugula lightens it up and adds fresh bite. A wonderful summer or spring salad! —Natalie
eggplant (medium), cubed
yellow onion, diced
garlic cloves, pealed and smashed
1 1/2 cups
arugula, loosely packed
In This Recipe
Place eggplant cubes in a colander and sprinkle with salt. Let sit for about 30 minutes. In the meantime, place farro, water and salt in a medium saucepan. Bring to a boil, then simmer covered for 35-45 minutes or until tender but still slightly chewy. Drain and set aside in a large bowl.
Pat the eggplant cubes with a paper towel and transfer to a baking sheet. Bake at 425F for 10 minutes, then toss and bake for an additional 10-15 minutes or until slightly charred and golden.
In a cast iron skillet or other pan, heat 1 tbsp olive oil over medium-low heat. Add the onions, garlic, salt, cayenne and smoked paprika. Turn heat to low (this will depend on what pan you use) and saute for about 8 minutes or until softened and slightly caramelized, stirring occasionally. Add in the roasted eggplant and tomato paste. Mash some of the eggplant chunks with your spoon and saute for about 2 minutes, stirring frequently. Add in the tahini, lemon juice and vegetable broth. Stir around for 30s to incorporate and then remove from heat.
Pour the eggplant sauce over the farro and mix. Add in arugula and parsley and toss to incorporate. Serve immediately when warm. This can also be made ahead and served cold. Enjoy!