Tomato and Eggplant Sauté with Farro and Mozzarella
Serves 215 mins prep35 mins cook
A comforting and balanced meal incorporating more protein, fiber, and vegetables. This dish features a savory tomato and eggplant sauté cooked with garlic and balsamic vinegar, served over herb-tossed farro, and finished with torn Bocconi mozzarella and fresh basil.
0 servings
What you need
Instructions
1. Cook farro according to package directions, drain and set aside. 2. In a large bowl whisk together 2 tbsp olive oil, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh parsley, 1 tsp kosher salt, and ¼ tsp pepper until well incorporated. Add cooked farro to the bowl, toss to coat. Taste for seasoning preference. 3. In a large sauté pan over medium heat, add 3 tbsp olive oil. 4. Add the eggplant to the pan and let sauté for about 4 minutes, then add the cherry tomatoes and finely chopped garlic. Move around the pan, let it simmer for about 8 minutes until the tomato skin becomes wrinkled. Press down on the tomatoes with the back of a wooden spoon to help them burst. Season with kosher salt and pepper to taste. 5. Add in ¼ cup of balsamic vinegar, let it cook down until the balsamic vinegar has evaporated a little bit, another 5 minutes. 6. Turn off heat and add the tomato and eggplant sauté to the farro. Toss gently to incorporate. 7. Add the torn Bocconi mozzarella pieces, toss once more, and serve.View original recipe