The end of the summer offers an unbelievable variety of produce, like farm fresh eggplants. That means its time to get cooking, and my Farro Stuffed Eggplant recipe is perfect.
Eggplant is one of my favorite veggies, and for this recipe the round ones are ideal. You can stuff eggplant so many different ways, and with these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes, and Farro. Farro is an Italian grain that gives a nutty flavor to the stuffing. I serve these eggplants as a main dish, with salad and fresh-baked bread.
Farm Fresh Farro Stuffed Eggplant
2 round eggplants
1/4 cup olive oil
1 bunch scallions, sliced, white part only
2 cloves garlic, chopped
Red pepper flakes
2 tablespoons fresh basil, chopped
1 large red pepper, chopped into small pieces
1 cup chopped cherry tomatoes
1/2 cup Farro, cooked according to directions
Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside.
Slice off the tops of eggplants and discard. Cut out the pulp of the eggplants. Using a spoon, scoop out remaining pulp, making a bowl out of the eggplants.
Chop eggplant pulp into cubes, then place the pulp in a colander; sprinkle with salt and set for 30 min.
Sprinkle salt inside the eggplant bowls and set for 30 minutes.
Rinse eggplant pulp and bowls with water, patting dry with paper towels.
Heat olive oil in a medium pan, add scallions, cooking on medium heat for a few minutes. Add garlic and cook just until you can smell the garlic.
Add red pepper flakes and basil. Continue to cook for a minute, then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly.
Add Farro (cooked) and stir to combine. Remove from heat, cooling for 15 minutes.
Stuff eggplant with Farro filling. Place in prepared baking dish and bake for 20-25 minutes.
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