Roasted Eggplant and Farro

This recipe from our cookbook, Fresh & Fermented, is lovely in the fall and perfect during the transition to cooler weather. Simple and versatile, it is easy to make this dish your own by adding your favorite seasonal veggies, or your favorite flavor of kraut in the fridge!

Firefly Roasted Eggplant and Farro

Firefly Roasted Eggplant and Farro

Roasted Eggplant and Farro
Makes about 4 cups

1 large eggplant, cut into cubes
2 cups cooked farro
1/4 cup toasted pine nuts
3 tablespoons extra-virgin olive oil, divided
1/2 cup Classic Kraut
3 cloves garlic, minced
Zest of 1 medium lemon
Juice of 1 medium lemon (about 3 tablespoons)
1 cup finely chopped fresh basil
Salt and pepper to taste

Cook farro according to the package directions, and set aside in a large bowl to cool.
While the farro is cooking, toast the pine nuts in a small skillet over low heat, stirring constantly until they're golden brown.
Toss the eggplant cubes with 2 tablespoons of the oil in a large mixing bowl. Spread them out on a baking sheet and roast until they're soft and golden brown, stirring as needed to roast the cubes evenly.
Roughly chop the kraut, and put it in a small mixing bowl, along with the remaining 1 tablespoon oil, garlic, lemon zest, and lemon juice. Whisk to combine. Pour the kraut mixture over the farro and toss to coat.
Fold the eggplant and basil into the farro and season to taste with salt and pepper if needed. Top with the pine nuts. Serve warm or at room temperature.

*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Adapted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books.