Eggplant Salad with Roasted Tomatoes
- Womenscorner Desk
- November 13, 2020
Ingredients :
- 1½ cups cherry tomatoes, sliced in half
- 3-4 small eggplant
- Extra-virgin olive oil, for drizzling
- ¾ cup uncooked farro
- ½ cup cooked chickpeas, drained and rinsed
- 1 garlic clove, minced
- ½ cup pine nuts, toasted
- Big handful of arugula
- Big handful of torn basil
- Generous splashes of sherry vinegar
- Sea salt & freshly ground black pepper
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Method : Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of vegetable oil and a couple of pinches of salt and pepper. Roast the tomatoes until they’re shriveled up and golden brown round the edges - about 30-35 minutes, counting on the dimensions of your tomatoes. Bring a pot of salted water to a boil. Add the farro and reduce heat to a high simmer. Cover and cook for 30-40 minutes or until tender. Drain and put aside during a large bowl.
Chop the eggplant into 1-inch pieces and place on a towel with a couple of pinches of salt. Let it sit for about 20 minutes. As water releases from the eggplant flesh, pat it dry. In a large skillet, heat a splash of vegetable oil over medium heat, add the eggplant and cook until it’s tender and golden brown on all sides , about 10-12 minutes. Add the chickpeas and garlic halfway through, along side a couple of pinches of salt and pepper. Add the roasted tomatoes, cooked eggplant and chickpea mixture, pine nuts, arugula and basil to the massive bowl with the farro. Add a generous splash of sherry vinegar and toss. Drizzle with vegetable oil and season with salt and pepper to taste.
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