Servings: 4 people
Calories: 289kcal
Ingredients
- 4 small eggplants or 2 medium
- 3 tablespoons olive oil
- ½ cup farro
- 1 cup vegetable stock
- ½ cup water
- 1 small onion peeled and diced
- 1 cloves garlic minced
- 200 grams white button or cremini mushrooms sliced
- ½ cup white wine
- Salt and pepper to taste
- ¼ cup fresh sage chopped (plus whole leaves for garnish)
- Grated or shredded parmesan cheese for garnish
Instructions
- Preheat oven to 400°F. Cut the eggplants in half. Using a spoon, scoop out the insides, leaving about a ¼ inch boarder around the skin to form a boat. Roughly chop the scooped-out flesh of the eggplant and set aside.Brush the eggplant halves with olive oil and season the cut side with salt and pepper. Place the eggplants, cut side down on a baking sheet and roast for about 15 minutes or until slightly brown. Eggplants should be soft, but still hold their shape.
- While eggplants are roasting prepare the farro.In a medium saucepan bring the stock and water to a boil. Add the farro and reduce the heat to medium-low heat. Allow to simmer uncovered for 10 minutes, and then cover and cook until farro is fully cooked. Remove from the heat when cooked and set aside until you are ready to add to the rest of the filling ingredients. (See notes for farro cooking times).
- While the eggplants and farro are cooking, prepare the rest of the filling mixture. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the sliced mushrooms and cook until golden brown, about 8-10 minutes. Transfer to a bowl and set aside.
- Add the onion and 1 tablespoon of oil to the pan and cook until soft, 5 minutes. Stir in the chopped eggplant and season with salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add the mushrooms back to the pan along with the garlic and cook for 1 minute.
- Add the white wine, fresh sage, and cooked farro (If any of the farro cooking liquid remains add that as well). Simmer for 2-3 minutes. The mixture should have a “risotto” like consistency. If too dry, add a little stock or water. Taste and adjust salt and pepper.
- Reduce oven temperature to 350° F.Spoon the farro mushroom mixture into the roasted eggplant halves. return to the oven and bake for 5 minutes. Serve garnished with grated or shredded parmesan and fresh sage leaves.
Notes
Farro Cooking Time
Cooking time for farro will range from 15 minutes to 40 minutes depending on the type you are using; pearled, semi-pearled, and whole. Follow the package directions for the correct cooking time. If you aren’t sure what type of farro you have, or the cooking time required – start checking for doneness at 15 the minute mark and go from there.
Nutrition
Calories: 289kcal | Carbohydrates: 39g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 249mg | Potassium: 880mg | Fiber: 12g | Sugar: 11g | Vitamin A: 183IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg
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