Cast Iron

Smokey Eggplant Farro and Arugula Salad

June  1, 2015
3 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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!
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3 Reviews

Lauren R. February 26, 2019
So, I have to admit I made this a bit different than it was originally intended (*sigh* I know) I didn't have farro so I used brown rice (yes, I know it makes it gloppier, and I should definitely have used less rice) and I also used two eggplants because I had them, and I ended up cooking in some chopped kale instead of mixing with arugula as a salad. I have no doubt this would be delicious as a salad, but as a hot side it was pretty damn good, too.
I just love a recipe that offers a new and interesting flavor structure that can still be messed with on a weekday depending on what's in the fridge.
Sophies F. September 4, 2015
A lovely recipe that I made today with home grown aubergines, parsley & arugula!
Natalie September 8, 2015
Oh yay I'm so glad you liked it!